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.