Ancestral method using Sauvignon grapes grown in a recently planted vineyard located in the plot n. 15, hence the name of the wine.
This experimental vineyard has never been treated with chemicals, pesticides or any other product, not even organic ones. Therefore, the grapes are 100% natural, grown without any mechanical intervention but only manual ones such as pruning, hoeing, spring selection and harvesting.
After the harvest, the wine must ferments with its indigenous yeasts and it is bottled when the levels of sugar are low. In this way, the wine finishes its fermentation in the bottle to prevent also the oxidation thanks the natural carbonic dioxide and avoiding so the addition of any sulfur dioxide, which makes it easy to drink.
Given to the natural and low intervention characteristics of this wine, each bottle will be a little different in taste, each one a surprise to discover.
To the nose it offers persuasive scents of pear and white peach, with floral hints of hawthorn. In the mouth it is fresh and mineral, with a thin and creamy bubble that makes it even more inviting to drink.
Perfect as an aperitif, it goes well with vegetables and fresh cheese, to try on a seafood salad or a plate of mixed sashimi.
|CULTIVATION SYSTEM||Guyot pruning, with spring cluster thinning and organic farming methods without the use of pesticides and herbicides|
|YIELD PER HECTARE||4000 l/ha|
|VINIFICATION||Ancestral method for making Sparkling wines with its indigenous yeast. The wine must is bottled before the end of fermentation to avoid the addition of any Sulphur dioxide.|
|AGING||To drink in the year|
|CHARACTERISTICS||Colour: yellow diamond
Bouquet: persuasive scents of pear and white peach, with floral hints of hawthorn
Flavour: it is fresh and mineral, with a thin and creamy bubble
|SERVING TEMPERATURE||6°-8°C (42°-46°F)|
|FOOD MATCHINGS||Aperitif, vegetables and fresh cheese, a seafood salad or a plate of mixed sashimi|