Fortezza
SPARKLING WINE CHARMAT METHOD
VINIFICATION
Primary temperature-controlled fermantation at 12° C for 20 days. Secondary fermentation at a 14° C in steel pressure tanks for 1 month.
REFINEMENT AND AGEING
In steel pressure tank with controlled temperature for at least 6 months on fine lees. 3 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
20 years
GRAPES YIELD PER HECTARE
11.000 Kg/ha
TIME OF HARVEST
First half of September
ANNUAL PRODUCTION
14.000 bottles
FIRST YEAR OF PRODUCTION
1997
BEST SERVED AT 8 -10°C
