Spumante Metodo Classico Gavi DOCG Magnum - Produttori del Gavi

VINIFICATION Thermo-controlled primary fermentation at 12°C for 20 days. Second fermentation in the bottle for 1 month at 13°C. MATURATION AND AGING In bottle for at least 36 months on fine lees. 6 months after the dégorgement. PRODUCTION AREA Gavi district GRAPE Cortese TYPE OF SOIL Mainly red clayey alluvial ALTITUDE 200/250 m slm sea level EXPOSURE South - Plateau TRAINING SYSTEM Guyot 4,500 plants/ha AVERAGE AGE OF VINES 30 years PRODUCTION PER HECTARE 9,500 Kg/ha TIME OF HARVEST Mid September ANNUAL PRODUCTION 7,000 bottles FIRST YEAR 1981 SERVE AT 8 -10°C