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Grape: 80% pinot noir, 20% chardonnay

Vineyard:  Borgo Priolo, Torrazza Coste, Montebello della Battaglia, – Italy

year of installation : 1999- 1995-2009

production: 90 q/ha

soil type: calcareo argilloso, calcareous clay, sandy loam

sun exposure: sud ovest, southwest

altitude:  200 m

growing System: guyot

Denominazione: VINO SPUMANTE DI QUALITA’ METODO CLASSICO TALENTO RISERVA

first production: 2008

Vinification: Grape cluster thinning, hand- harvested and placed in 10 kg grape boxes by mid augustWhole grapes are gently pressed and must separated at stage I and II, III of the pressing; followed by must inoculation with selected yeast for the beginning of the fermentation that takes place at 16°C in stainless steel tanks for 20 days.It ages for 6 months in stainless steel tanks (70%), and in new barriques (30%) with complete malolactic fermentation .At the beginning of March the final ageing process starts and takes at least 36 months with manual remuage su pupitres and degorgement,; sufficient sugar is added as in brut-style.

Organoleptic Characteristics: Straw yellow colour with light green reflection, fragrant, elegantly creamy and mellow with hints of citreous and pastry flavour. Persistent and fine perlage.

Gastronomic Combinations: Excellent with appetizers, shellfish; try it also with white meat.

service temperature: 11°C

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Grape: 100% pinot noir

Vineyard:  Borgo Priolo, Torrazza Coste, Montebello della Battaglia, Borgoratto Mormorolo- Italy

year of installation : 1999- 1995-2009

production: 90 q/ha

soil type: calcareo argilloso, calcareous clay

sun exposure: sud ovest, southwest

altitude:  200 m

growing System: guyot

Denominazione: VINO SPUMANTE DI QUALITA’ METODO CLASSICO 24 MESI

first production: 2008

Vinification: Grape cluster thinning, hand- harvested and placed in 10 kg grape boxes by mid augustWhole grapes are gently pressed after maceration that last 3 to 5 hours at 15°C; followed by must inoculation with selected yeast for the beginning of the fermentation that takes place at15°C stainless steel tanks for 10 days.It ages for 6 months in stainless steel tanks with complete malolactic fermentation .At the beginning of March the final ageing process starts and takes at least 24 months with manual remuage su pupitres and degorgement; sufficient sugar is added as in brut-style.

Organoleptic Characteristics: With all the characteristics of the best of metodo classico, its colour is pale pink with light orangey reflection. Elegantly creamy with hints of roses and pastry. Persistent and fine perlage. Initially fresh, then pleasantly soft and delicate

Gastronomic Combinations: Suitable for very important occasions, excellent with elegant appetizers or with dishes of a refined cuisine

 service temperature: 12°C