Pinot Noir, Chardonnay
Guyot training system
South Facing
Altitude 700 m
Murazzano Municipality
Soil with a clay percentage below 20% and higher sand percentages.
Excellent with raw fish dishes, appetizers, and charcuterie boards.
Soft pneumatic pressing of the grapes, followed by fermentation in tanks for 4 weeks at a temperature of 18 °C. Bottling for the prise de mousse (second fermentation) takes place within 6 months of the harvest. The wine then undergoes fermentation in the bottle, aging on the lees for approximately 30-40 months before being released for sale.
Pinot Noir, Chardonnay
Guyot training system
South Facing
Altitude 700 m
Murazzano Municipality
Soil with a clay percentage below 20% and higher sand percentages.
Excellent with raw fish dishes, appetizers, and charcuterie boards.
Soft pneumatic pressing of the grapes, followed by fermentation in tanks for 4 weeks at a temperature of 18 °C. Bottling for the prise de mousse (second fermentation) takes place within 6 months of the harvest. The wine then undergoes fermentation in the bottle, aging on the lees for approximately 30-40 months before being released for sale.
