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Great balance. In the nose, pear and mango. Very aromatic, long aftertaste.
A dual climate, which is predominantly oceanic but with continental tendencies. This complex weather pattern distinguishes the Champagne viticultural zone from the other terroirs in the same group.
Predominantly limestone with sedimentary rock composed of chalk, marl and limestone.
Methode Champenoise: grapes are harvested, pressed, and allowed to undergo a primary fermentation. The results of this process are then blended and bottled with a bit of yeast and sugar so it can undergo a secondary fermentation in the bottle. The bottles are then stored horizontally so the wine can "age on lees" for a period of 15 months or more. After this aging, winemakers turn the bottles upside down so the lees can settle to the bottom and open the bottles to remove the yeast, and add a bit of sugar known as "dosage" to determine the sweetness of the champagne, and slip a cork onto the bottle.