Conte Federico Brut

Early hand harvesting to guarantee perfect condition of grapes and ideal acidic content. Dry ice added at pressing to keep the aromas as fresh as possible and cool temperatures sharply. Decantation after 18 hours followed by inoculation with selected yeasts and fermentation at 14° C. Malolactic fermentation follows. Wine kept on the lees in stainless steel tanks before racking in June. Assemblage of Pinot Noir and Chardonnay run off into bottle with the addition of enough sugar to produce about 1.5% alcohol and a pressure inside the bottles of about 6 atmospheres, using Saccaromyces Bayanus yeasts. Left on the lees in bottle for at least 36 months. Remuage follows over about a 6-week period, followed by dégorgement and addition of liqueur (dosage).

Vineyards from the Rovereto zone are ideally suited for the production of grapes for sparkling wines. Well drained limestone soil with the best vineyards lying in the foothill areas are at a height of more than 250 metres above sea level with a south-eastern orientation.

Bright straw yellow with golden reflections. Fine and long lasting perlage. Elegant nose with hints of Golden Delicious apples and flowers wrapped up in delicate shades of yeastiness to give an interesting aroma complexity. Refreshing with good minerality on the palate and a long, dry finish.

Perfect both as an aperitif and as a celebration wine. Goes well with a variety of seafood, marinated fish, particularly smoked salmon. Excellent with tempura-style fish or vegetables, chicken salad with raw spring vegetables.