- 2015 – Dosaggio Zero
La Parcelle de Farfalla esprime la singolare
identità del vigneto Farfalla, dal quale è nata la
nostra prima produzione di Metodo Classico. Un
viaggio che racchiude amore, passione e ricerca.
Per produrre questo vino è stata utilizzata solo
una piccola porzione del nostro vigneto, più
precisamente la parte esposta a Nord-Ovest
“La Parcelle de Farfalla” expresses the unique identity of the Farfalla vineyard, from which our very first Metodo Classico production was born. A journey that embodies love, passion, and dedication to research.
Only a small portion of our vineyard was used to produce this wine — specifically, the area facing North-West.
Grapes:
Pinot Nero
Vineyard:
The Farfalla vineyard represents our most important Cru, from which our very first Metodo Classico was born.
It was entirely replanted in 2007 in the locality of Montesereno, within the municipality of Calvignano.
The soil is predominantly calcareous-clayey in composition, with the presence of gypsum and sand.
Planting density is 4,500 vines per hectare. The Pinot Noir clone used is number 386.
Grape harvest:
“Harvested by hand in the traditional way, using 18 kg crates.”
Vinification:
Soft pressing of whole grapes to extract and ferment only 42% of the free-run must. After natural static cold settling, fermentation takes place 80% in temperature-controlled stainless steel tanks and 20% in small French oak barrels. In both cases, after fermentation, the wines remain in contact with the lees until spring, preventing malolactic fermentation through cold stabilization.
Foaming:
In spring, bottling takes place with yeast selected in-house, followed by aging on the lees in our temperature-controlled cellars for 7 years. After disgorging, the wine rests for an additional 2 years in the bottle before being released to the market.
In primavera avviene l’imbottigliamento con lieviti selezionati in azienda, segue
l’affinamento sui lieviti nei nostri caveau a temperatura controllata per 7 anni. Dopo
la sboccatura, ulteriori 2 anni di riposo in bottiglia prima della messa in commercio.
Aging on the lees.
80 months.
80 mesi
Residual sugar:
Zero Dosage
Dosaggio Zero
Formats:
0,75 l