This Spumante is produced with a classic method and it’s the result of technology, but represents a long fascinating story. The story of our I Tre Vescovi starts before the harvest with the selection of the vineyards, done with care and attention, in order to have the best quality grapes, perfectly and properly ripe with a correct and not excessive richness of sugar. The grapes, handpiked in small cases, are softly pressed to get 50% of “first juice” from the starting quantity.
After natural decanting, the “first juice” is fermented at temperature controlled in small oak barrels for a period of three months. This period is followed by the most important process to make this wine. I Tre Vescovi, already brilliant and stable, with addiction of sugar and selected yeasts, is now bottled, sealed with a special cork and fermented for second time in conditioned dark environment with a temperature between 15°-18° C.
After 24 months the process of degorgement begins and the final stage in production is to remove the death yeasts from the bottle, to apply the traditional mushroom cork. Our I Tre Vescovi Spumante I now ready to enjoy!
It has a pale rosè color with yellow reflections that reminds the french “ peau d’oignon”, with an elegant complex bouquet, bread crust scents, and pleasant fruity notes, all blended togheter in a perfect harmony. It has a sapid taste with pleasant vanilla note on final, a great structure and long last finish.
10° - 12°C
Classic Method or Champenoise: after the first 3 motnhs fermentation in small oak barrels, the wine is refermented in the bottle for 24 months for the first degorgement. After this another two “degorgement” (36 and 48 months).
Because of its complexity, it’s great as an aperitif but we believe it really pairs well everyday meal.