Scighera sparkling wine with lees - ancestral method - Pet nat sur lie, Agricola Fiorano winery.

Contains sulfites - Crown cork.

Vineyard exposure: southwest, 270 meters above sea level - Cultivation: certified organic, green manure and sowing for natural fertilization. Training system: Guyot - Soil: calcareous-clayey.

Harvest: manual, early September.

Vinification: soft pressing and natural fermentation with indigenous yeasts in temperature-controlled steel tanks. Subsequent bottling of the partially fermented must-wine with residual sugar still present.

The wine rests throughout the winter and then completes its alcoholic fermentation naturally in the bottle, without the addition of further must or sugars, when the first warm weather arrives. The wine is released two to three years after the harvest.

Processing: Unfiltered, unclarified, unstabilized, undisgorged wine, with no added sulfites. The natural CO2 produced during fermentation acts as a natural antioxidant.

The residual yeast present in the bottle at the bottom, which gives this wine a hazy appearance, lends softness and complexity.

Alcohol: 12.5% Sulfur: < 10 mg/l Pressure: 2.5 Bar –

Tasting Notes

Floral and fruity notes of citrus and aromatic herbs, combined with pleasant hints of bread crust.

It is lively on the palate, with a very fine perlage and a soft foam supported by good acidity.

The residual yeasts enrich the wine with aromas that give depth and depth. It is a lively wine.

When the bottle is opened, the carbon dioxide present brings the yeasts present in the bottle into suspension, giving the wine a naturally hazy appearance.

Pairings: A thirst-quenching, not sweet wine, best enjoyed as a cheerful aperitif in good company or as an excellent accompaniment to appetizers, cured meats, first courses, and even flavorful meats.

Do not open immediately after shipping, but let it rest for a few hours.