Geographic location of the vineyard
S. Marco di Bacedasco Basso, a hilltop locality in the province of Piacenza.
Grape varieties used for production
pure Ortrugo.
As regards the wine-making process, the classical method is applied
Ageing process
24 months since the grape harvest, 18 months (of the mentioned 24 ones) on the yeasts. After the pouring off, the bottles stand in the cellar for 5-6 months more.
Organoleptic test
Colour: straw yellow with golden nuances
Bouquet: strong ripe-fruited and white-flowered scent
Flavour: strong but fresh, with a good persistance. It's also enchanting because of its delicate “perlage” and creamy froth
Alcohol content: 12% vol.
Total acidity: 6/7 %
Gastronomy
Qualification: white “brut spumante” wine
Best enjoyed with: aperitifs, fish and shell (also uncooked) appetizers, local food and salami and cold pork meat.
Serving temperature: 7-8°C.
Serving method: uncork the bottle when it comes to drinking
Production and bottling
Directly produced and bottled on the spot by “Azienda Agricola La Ratta” belonging to G.E., S.Marco di Bacedasco Basso, Italy.