SampagninoSulleBucce

Made from the Ancient DOC Monterosso Blend Varieties: Malvasia di Candia Aromatica, Muscat, Trebbiano Romagnolo, Ortrugo, Bervedin, Sauvignon Blanc and Bianchetto di Bacedasco. Some of these varieties exist solely in Leo’s few parcels in Bacedasco. In his own words: “It is the typical and oldest vineyards of my valley. In the past only this was cultivated, but it gave way to mass produced international varieties. I continue to produce my wines with these vines, avoiding that they were uprooted. Grapes that are now very rare but which are part of the ancient Monterosso blendâ€?Vinification: Short maceration on the skins, separation of the grapes from the stalk and gentle pressing , separation of the juice from the skins in a low-pressure pneumatic press, static decantation of the must; cold fermentation for 15-20 days in steel tanks at a controlled temperature followed by Ancestral Method and bottling takes place at the end of the following winter. Natural sparkling wine on the lees, as it once was;the maceration gives greater depth and a pleasantly intense orange colour.The taste is persistent with tropical fruit notes good freshness coming from very fine, tiny bubbles. We recommend serving cold.

Made from the Ancient DOC Monterosso Blend Varieties: Malvasia di Candia Aromatica, Muscat, Trebbiano Romagnolo, Ortrugo, Bervedin, Sauvignon Blanc and Bianchetto di Bacedasco. Some of these varieties exist solely in Leo’s few parcels in Bacedasco. In his own words: “It is the typical and oldest vineyards of my valley. In the past only this was cultivated, but it gave way to mass produced international varieties. I continue to produce my wines with these vines, avoiding that they were uprooted. Grapes that are now very rare but which are part of the ancient Monterosso blendâ€?/p>

Vinification: Short maceration on the skins, separation of the grapes from the stalk and gentle pressing , separation of the juice from the skins in a low-pressure pneumatic press, static decantation of the must; cold fermentation for 15-20 days in steel tanks at a controlled temperature followed by Ancestral Method and bottling takes place at the end of the following winter.

Natural sparkling wine on the lees, as it once was;the maceration gives greater depth and a pleasantly intense orange colour.The taste is persistent with tropical fruit notes good freshness coming from very fine, tiny bubbles. We recommend serving cold.