Brut d'Araprì

Production area: San Severo.
Vineyards: Monsignore District 3 hectars.
Soil type: argillaceous-calcareous, in slight slope.
Exposure and altimetry: South South-West, 100 mt on the sea level.
Growing system and plant density: Espalier, 3500 plants per hectar.
Profit per hectar: 90 quintals per hectar, about 3 kg per stump.
Grape-harvest time: end of August pinot noir and second decade of September Bombino Bianco, with manual gathering and selection of the grapes.

Refining and permanence on yeasts: each bottle rests minimum 24 months sheltered from light, drafts and knocks, at a temperature of 13°C, in the cellars of our ancient winery.
Flowing into (degorgement): made by hand at cold with the add of the dosing syrup (liquer d’expedition), about two months before the marketing.

	Organoleptic properties COLOUR: Bright straw yellow and fine perlage. AROMA:  ethereal bouquet with smell of yeasts (crusty bread), followed by smells of apple, peach and orange. FLAVOUR:delicately dry and harmonious, with fresh mouth, good body and aftertaste of roasted dried fruit and panettone.
	Best enjoyed at a temperature of 6-8°C.
	Great as an aperitif, it also pairs well with white meats and fresh cheeses; perfect enjoyed with prosciutto and melonExcellent for aperitif. It is a elegant sparkling wine and it is perfect to celebrate any important occasion such as receptions, dinner parties, banquets and for any relaxing moments.
	recommended cellar life: 1 to 2 years.