La Hoz

The vineyards are between eight and thirty years old, trained in the Guyot system and located on the hill slopes at about 200-350 meters a.s.l, on both sides of the Esino valley. The soils go back to pleiocene‐pleistocene formations and are characterised by very deep, medium‐calcareous loams. The vineyard yields never exceed 7 tons per hectare.
Vineyards details

The grapes are picked by hand and collected in boxes. Normally it takes place in two stages: the Chardonnay harvest is around mid-August while the Verdicchio one at the end of the same month. Depending on the climatic conditions, every vintage we choose the grape which are showing the right balance between the sugar and acidity level: sugars must not be above 15°‐16° BABO, whereas the acidity must be around 9‐10 gr/lt.

After a soft pressing, the free‐run juice is rapidly chilled down and undergoes a cold settling. The alcoholic fermentation of the Chardonnay takes place in steel tanks and is followed by a fining time in French oak barrels for about 8‐10 months, whereas the Verdicchio ferments and ages for 10 months in steel tanks. Later on the wines are blended for starting the process of the "pris de mousse", which lasts 2 months at a temperature controlled. The ageing time in the bottle lasts for 52 months and gives the characteristic aroma originating from the contact and autolysis of the yeasts. After the disgorgement the Spumante rests for further 2‐3 months before the release.Residual sugar is 1,7 gr/lt.

75 cl / 1.5 litre bottles