2016 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Erbaluce
Classification Erbaluce di Caluso DOCG; Metodo Classico Pas Dosé sparkling wine
Region Erbaluce di Caluso
Soil Glacial moraine deposits
Harvest Dates Hand harvested from late September to early October
Fermentation Vessels Stainless-steel tanks with temperature-controlled fermentation
Pressing Method Soft Pressing
Production Details 750 ml bottle; recommended serving temperature 6–8°C.
Tasting Notes Intense bright straw yellow; fine persistent perlage; white and yellow-fleshed fruit, flowers, herbs and green apple; dry, fresh, balanced and persistent
Food Pairing Burrata with prawn tartare; gnocchi with clams and courgette flowers; tempura prawns