The sparkling process is based on tank fermentation stopped at a sugar level (cooling of the must at 6°C and 18g/l residual sugar) which ensures, after bottling, the development of bubbles without the addition of sucrose. The wine undergoes refermentation in the bottle, and the maturation of the sparkling wine occurs “sur lie,” meaning on its own lees, which give it a veiled and opaque appearance, contrasting with the brilliance and brightness of bubbles in conventional sparkling wines.

Refermentation in the bottle and subsequent bubble formation occur thanks to the natural residual sugars present in the wine and do not involve the addition of sucrose, as in the Charmat and Champenois methods.

Characteristics: spontaneous fermentations, no added sulfites, no disgorgement with sediment, natural tartaric stabilization.

• GRAPE
Pecorino 100%
Pecorino is an indigenous grape variety from Marche and Abruzzo. Already present before phylloxera, Pecorino has been gradually abandoned during the 20th century and replaced by other, more productive, varieties, like Trebbiano. Also known as “uva dei pecorari” (shepherd’s grape), this grape was considered of little value, suitable for humble people, like the “pecorari” (a derogatory word for shepherds).

• COLOR
White

• IN VINEYARD
It is grown in Abruzzese-style pergola, at a height of about 450mt, on South/South-East-facing calcareous and gravelly soil. The vineyards are managed following the organic production method, Reg. (CE) n. 834/2007.

• HARVEST
The harvest is done manually in 20 kg crates when the grapes have reached full ripeness, usually between the end of September and the first decade of October.

• SENSORY CHARACTERISTICS
Color: pale straw, impenetrable to the eye due to its natural turbidity. Fine and persistent perlage.
On the nose: fruity and citrusy notes emerge, with a vague reminiscence of the lees.
On the palate: pronounced freshness and a long and convincing finish with a pleasant saltiness.

• FOOD MATCHES
Elaborate first courses, white meats, fish, and shellfish.

• SERVING TEMPERATURE
6-8°C

• ALCOHOL CONTENT
12,5 % Vol.

• SERVICE
The wine can be poured into the glass slowly to avoid clouding it, or the bottle can be gently inverted to suspend the lees. However, it’s important to use “the sediment,” which is the part that gives depth, thickness, and distinctiveness to the wine (terroir and grape variety).