PAS DOSE' CLASSICAL METHOD
PAS DOSE' METODO CLASSICO
Altitude: 270-300 m s.l.m.
Exposure: North and different expositions according to the production area.
Soil: white marl clayey- calcareous.
Training system: guyot
Grape Variety: Chardonnay 80%, Pinot Noir 15%, other red variety 5%
Harvest: Middle-end of August (with slight variations depending on the weather).
Pressing: immediately after the handpicking, the grapes are gently pressed
Fermentation: a controlled temperature with selected yeasts in stainless steel tank. No Malolactic.
Ageing: in steel tank with repeated batonnages for around 7/8 months, before the bottling in the spring for the second fermentation in bottle.
Refining in Bottles: 60 months.
It has a lively, intense and pale mousse and a particularly fine, continuous and persistent perlage. Straw yellow in color, tending towards brilliant gold, the bouquet is intense and ample yet extremely elegant, well-knit and persistent, with nuances of honey, apples, chamomile, aniseed and Mediterranean herbs.
Full-flavored, with considerable structure but at the same time notable elegance, it is very persistent on the palate.
Serving suggestion: Excellent to accompany appetizers, light starters, white meat, and naturally fish and sea food.
Serving Temperature: 6 °C (43 )
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