Deriving from the Ortrugo grape variety, which is an indigenous excellence, Terre di Bigarola can only be produced when a cold year occurs, because this enhances the acidic composition (T.M.L.) and in turn refines the malolactic. This is a wine which ages well and it has been acknowledged in the world of sparkling wines because it is a low-pressure spumante (2.5 bar). Characterised by not only extraordinary and remarkable white peach and aromatic herb fragrances but also by its refreshing bubbles which make it so pleasantly smooth.

Refermented in the bottle: Colli Piacentini D.O.C. Ortrugo (organic wine)

GRAPE VARIETY: Ortrugo D.O.C. Colli Piacentini

PRODUCTION:

  • Harvested by hand in 20kg cases in selected vintages
  • Vinification with whole grape pressing
  • Fermentation in steel tanks at 15°C
  • Malolactic fermentation
  • Tirage depending on the vintage
  • Yeast refinement between 12-36 months
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