|
Harvest |
Egiodola: 31st January 2007.
Merlot: 10th February 2007. |
| Grape and Must processing |
Processing:grape bunches were pressed without beingde-stemmed nor crushed.
Clarification: after racking (removal of the must from the lees), under a 7°C temperature.
Fermentation: stainless steel tanks, with the addition of yeast, for 17 days under a 13°C temperature.
Stabilization and filtering:March 2007. |
| Base wine composition / assemblage |
80% Merlot and 20% Egiodola. |
Second fermentation (traditional method – méthode champenoise)
|
Liqueur de tirage: yeast was added in March2007 to produce the second fermentation in the bottle; the wine aged on its lees until disgorging.
Dégorgement: first 1.000 bottles in November 2007. |
| Alcoholic graduation at 20°C |
12,0% |
| Pressure |
5 bar |
| Volume / bottles |
9.000 bottles, all numbered, single lot. |
| Release date |
November 2007. |
| Visual assessment | Intense pink color, with fine steady bubbles. |
| Aroma |
Fruity, recalling raspberries and blackberries, elegant complexity. |
| Tasting | Fruity on the mouth, fine and elegant, balanced acidity and lingering taste. |
