Extra Brut “Blauwal” Trento DOC

The selected and hand-harvested grapes undergo soft pressing in the absence of oxygen, with a yield of 55%. The must ferments in steel and used barriques. The alcoholic fermentation is followed by malolactic fermentation and aging on the yeasts for 8 months, after which the wine is blended with the reserve wines, to form the Cuvée for the draft. After aging in contact with the yeasts for 40 months, the bottles are moved to the pupitres where the remuage takes place, which consists of moving the yeast cap to the area which will then be eliminated with disgorgement. Furthermore, with this last operation, the crown cap is replaced by the mushroom cap. Dosage by topping up the starting base wine, adding a small quantity of cane sugar.

Deep straw yellow colour, fine and persistent perlage. Elegant and decisive on the nose, with hints of yeast and fruit; long sip and silky finish.

Aperitif, throughout the meal.