Brio
SPARKLING WHITE WINE
VINIFICATION
Primary temperature-controlled fermantation at 12° C for 20 days. Secondary fermentation at a 15° C in steel pressure tanks.
REFINEMENT AND AGEING
In steel pressure tank with controlled temperature for 1-2 months on fine lees. 2 months in bottle.
PRODUCTION AREA
Alto Monferrato
GRAPES
White berried grape
SOIL TYPE
Predominantly red clay-based alluvial
ALTITUDE
180/250 meters above sea level
EXPOSURE
South - Plateau
VINE CULTIVATION METHOD
Guyot 4.500 plants/ha
AVERAGE AGE OF THE VINES
30 years
GRAPES YIELD PER HECTARE
12.000 Kg/ha
TIME OF HARVEST
First half of September
ANNUAL PRODUCTION
10.000 bottles
FIRST YEAR OF PRODUCTION
1985
BEST SERVED AT 8 -10°C
