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Ortrugo
Doc Colli Piacentini |
Pétillant |
|
how wine is made |
- Hand-picking
in small wooden crates
- Soft
pressing in pneumatic press
- Cold
settling
- Fermentation
start in temperature-controlled stainless steel tanks
- Pris
de mousse and secondary fermentation in sealed tank
at a controlled temperature charmat method
- Cold
tartaric stabilization
- Micro
filtration and isobaric bottling
- Bottle
ageing
|
| Grape
varieties |
Ortrugo 100% |
| Year
of Planting |
1984 |
| Training
system |
Simple curtain
|
| Soil |
Clay and limestone
|
| Average
yield per hectare |
90 tonnes |
| Altitude |
200 m. above sea-level |
| Alcohol
degree |
12º |
| Sensory
notes |
Light straw yellow
Fresh and delicate nose with apple flavours
Dry, smooth, with a slight aftertaste of almonds
|
| Serving
temperatures |
Serve at 8-10°C |
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