Scurtarola Brut

Produzione e vendita di vini propri

Scurtarola Brut metodo classico

Grape varieties: Vermentino 80% Chardonnay 20%

Culture: guyot with spur:   guyot con sperone

Altitude: from 120 to 170 m a.s.l.

Esposizione:     Sud-Sud Ovest

Winemaking: light squeezing; long fermentation in the own yeasts; 6 months of fining in oak tuns.

Fining time in bottle: 3 years

Preservation period: 4 years from disgorging

Recommended with: vegetable soups; first plates with pesto, cheeses and tomatoes; white meats; half – seasoned cheeses; green pie made with vegetables; Lardo di Colonnata (Colonnata’s bacon); raw fish ; raw vegetables and crushes.