Durello metodo classico
VINEYARDS: Upper Alpone Valley with an altitude of 200 m.s.l.m. in San Giovanni Ilarione and Roncà.
HARVEST: First ten days of October
VINIFICATION: The grapes are put into crates and crushed whole directly in discontinuous presses. After cold static racking, the must is fermented at a controlled temperature in stainless steel tanks. in January it is bottle with Champenois method.
AGEING: 3 years on the yeast as a champennoise method
APPEARANCE: pale straw yellow
NOSE: crust of bread stands out mixed well with hints of robinia and feverfew.
PALATE: full-bodied, dry and slightly sharp, stimulating salivation, with a slightly bitter after-taste.
ALCOHOL CONTENT: 12,5%
FOOD MATCHING: This wine goes well with main dishes, seafood, shellfish, and also as an aperitif. Good pairing with Baccalà alla Vicentina.
SERVE: It is recommended to serve at 6-8°C.