White Traditional Method “Beatrice Scagliola”

• Grape

  White grapes
• Soil

  Calcareous soils.
• Training

  Guyot
• Harvest

  Manual early harvest in 20kg cases by the end of August.
• RESA /HA

  About 10 tons
• Alcohol

  13% vol.
• Vinification

  Traditional vinification with immediate separation of the skins from the must by pressing. The must than ferments at controlled temperature (about 18° C) and is filtered as to prevent malolactic fermentation and maintain its freshness. During the summer second fermentation takes place inside the bottle for at least 30 months after the addition of yeasts and sugar. After degorgement à la volée, the bottles are finally corked with the traditional closure.

• Serving Temperature and food matching

  8-10° C.
  Excellent as an aperitif, this Traditional Method is a perfect pairing for fish dishes.

• Vitigno
  White grapes
• Soil
  Calcareous soils.
• Forma di allevamento
  Guyot
• Vendemmia
  Manual early harvest in 20kg cases by the end of August.
• RESA /HA
  About 10 tons
• Gradazione Alcolica
  13% vol.
• Vinificazione

  Traditional vinification with immediate separation of the skins from the must by pressing. The must than ferments at controlled temperature (about 18° C) and is filtered as to prevent malolactic fermentation and maintain its freshness. During the summer second fermentation takes place inside the bottle for at least 30 months after the addition of yeasts and sugar. After degorgement à la volée, the bottles are finally corked with the traditional closure.

• Temperatura di servizio

  8-10° C.
  Excellent as an aperitif, this Traditional Method is a perfect pairing for fish dishes.