Le Cave

Extra Brut millesimato Metodo classico

Vineyard
65% Pinot nero – 35% Chardonnay
Vigneto
Le Cave
System year
2006
Soil
Calcareous
Breeding system
Guyot
Density
4500-4700 plants for hectare
Harvest
Manual with accurate selection around middle of august
Processing
Soft pressing, static settling at 12°C, decanting then fermentation to controlled temperature of 18°C. Slow fermentation in bottle at the constant temperature at 12°C inside the old Castello di Uviglie stone Caves, then aged 44 months on yeasts. Three months aging in bottle before selling.
Formats
0,75 lt – 1,5 lt
Food pairing
Shellfish, first dishes, fish, vegetables, white meats
Serving temperature
12-14°C (53-57 °F)

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