| Country |
Italy |
| Region |
Marche |
| Wine Type |
Sparkling |
| Grape Variety |
100% Verdicchio |
| Vineyard Location |
Vineyard “Fontenuovo” Senigallia (AN), Marche 1,000 meters from the Adriatic Sea |
| Soil |
Clay and limestone |
| Training System |
Guyot |
| Vine Density |
4,600 vines per hectare |
| Yield Per Hectare |
7,000/ 10,000 kg. per hectare |
| Vineyard Size |
1.4 hectares |
| Annual Production (Bottles) |
2,000 |
| Harvest |
Hand harvested in mid September in crates |
| Vinification |
Short cold maceration in vats “Ganimede”, fermentation starts in temperature controlled stainless steel tanks and it finishes in the bottle with its own indigenous yeasts |
| Aging |
6 months in stainless steel tanks on fine lees with continuous batonnage. It ages for at least 24 month in the bottle |
| Organic Certifications |
Suolo e Salute – EU Organic |
| Environmentally Friendly |
|
| Alcohol Vol |
12.5% |
| Sugar Content |
|
| Acidty |
|
| Sulfphite content |
|
| Perlage |
Good persistence of the foam, extremely fine and elegant bubbles |
| Color |
Straw Yellow |
| Aroma |
Mediterranean nose, iodine, yeasty nose due to the dissolved lees. Citrus. Some sulfure notes and a slightly wild character |
| Taste |
Typically savory, yeasty, with aroma of acacia, stone fruit and mediterannean maquis |
| Taste Abbreviated |
Mediterranean nose, iodine, yeasty, citrus. Off dry, savoury and yeasty finish |
| Food Pairing |
As an aperitif, with raw seafood, sushi , grilled fish, pizza and baked products |
| Food Paring Abbreviated |
As an aperitif, pizza, baked product, sushi, seafood |
| Suggested Cuisine Style |
Mediterranean, Asian, Caribbean, Vegan, Vegetarian |
| Serving Temperature |
8-10° C / 48-50° F |
| Sediment Traces |
|
| Type Of Cork |
Natural cork |
| Standard Bottle Size (L) |
0.75 |
| Carton Size |
6 Bottles Per Carton |
| Bottle Orientation in Carton |
Vertical |
| Association |
FIVI |
