La Battagliola

Producer: La Battagliola Company
Appellation: Pignoletto D.O.C.Spumante
Designation of origin: Province of Modena, City of Castelfranco dell’Emilia
Soil: clay loam of medium texture
Variety: 100% Pignoletto
Yield per hectar: 160 q.li
Plant spacing: 2,50 X 1.20
Farming system: Cordon spur pruning
Harvesting period: Beginning of September
Wine fermentation: The grapes, after undergoing a careful organoleptic analysis and a thorough inspection, are collected and pressed in a soft way. Then the cold settling of the must occurs and afterwards the alcoholic fermentation at a controlled temperature of 14-16°C.
Refermentation and aging process: The wine is refermented at a controlled temperature in stainless steel autoclaves, leaving the wine to mature in fine lees for at least 4 months during which they acquire their typical bouquet aroma.
Bottles produces: 15.000 approximately.
Organoleptic description: The wine has a yellow, slightly straw-coloured appearance with a floral and fruity aroma of green apple. It has a fresh-tasting and lively flavour with a typical slightly bitter aftertaste.
Serving temperature: 8°C
Food paring suggestions:
White meats, shellfish, fish dishes, fried food in general, soft cheeses and aperitivos/pre-dinner drinks.