Cormorano Bianco Brut
Golden yellow, fine and persistent perlage.
Delicate, of fragrant banana, fruity.
Fruity, nimble-bodied and light, fresh, salty, very harmonious.
Is rich in mineral compounds, limestone, phosphorus, potassium and gravelly iron; is alluvial, pebbly, and typically called “Ferretti”.
Vine training system
Chardonnay: Guyot-simple Cappuccina, good planting intensity, 5-10 buds. Malvasia Istriana: Double Cappuccina, medium-long pruning but not rich in buds. Tocai Friulano: double Cappuccina, medium vine intensity per hectare, medium-long pruning but not rich in buds. Sauvignon: double Cappuccina with 8-10 buds.
First and second periods of maturation, first ten days of September.
An excellent aperitif, a nice alternative to the usual Prosecco, goes well with fish antipasti, sausages, salami and tuna.
At 6-8° in the summer and 8-10° in the winter in a flute-shaped glass.
Separation of the berries from the stem and soft pressing using cooled pneumatic presses to extract from the skin the antioxidant substances which are beneficial to the human body; the must ferments at a controlled temperature inferior to 20°.
The foam is captured using the Charmat process according to the Cremant typology with a medium-long stay on yeasts; it is then stored in bottles.