Glera - LA VIGNA DI SARAH

Thin layer of dry soil on clayey terrain

Organic fertilisation, chemical-free treatment,

compatible with organic grape cultivation.

Temperate with cold winters and hot dry

summers.

Classico sylvoz.

2500 – 3500 plants per ha

18,000 kg/ha

Soft pressing with pneumatic presses, static

must decantation, controlled temperature

fermentation (17-19°C) on selected yeasts.

Four monthsʼ maturation and standing period

on noble lees in steel.

Italian method in stainless steel tanks.

15-17°C. Cold tartaric stabilisation (-4°C).

Microfiltering before bottling to separate the

yeast cells from the sparkling wine.

Approximately 40 days.

Alcohol 11 % vol.

Sugar 11 g/l

Total acidity 6.2 g/l

pH 3.20

Free sulphur 32 mg/l

Total sulphur 115 mg/l

Pressure 4.8/5.0 bar

Colour: straw. Very fine lingering perlage.

Perfume: scents of ripe fruit, apples and pears

An excellent aperitif suitable for gatherings

and parties. Goes perfectly with mixed fish fry

Chill just before serving at 7-8° C.

Should be served in an ice bucket.

Medium sized white wine stem glass,

preferable to a flute, which highlights the

perlage well, but does not allow the perfume

to develop fully. The official DOC wine

glass is the ideal.

Keep in a fresh dark place.

Do not leave in the fridge for long periods!

As this is an extremely fresh wine,

it is best consumed within the vintage.