San Mattia Barbagianni was not directly created through my will. After a few good friends and some collaborators had nagged me, which emphasised the need to have a reference San Mattia aperitif for drinking in company, I tried a test to keep them happy.
Great satisfaction for everyone. San Mattia Barbagianni has hit the mark every year since that first harvest in 2010.
Great satisfaction for everyone. San Mattia Barbagianni has hit the mark every year since that first harvest in 2010.
- Vine species: Garganega and Chardonnay
- Soils: Clayey, loamy, calcareous
- Year planted: 2006
- Altitude: 220m asl
- Exposure: East-South-East ridge
- Cane training system: Guyot
- Planting density: 5700 plants/Ha
- Grape yield per hectare: 9000 kg
- Harvest season: chardonnay end of August, garganega end of September
- Harvesting: manual
- Duration of fermentation: 15/20 days
- Temp. of fermentation: 15°C
- Alcoholic content: 12% vol
- Refermentation: Martinotti method
- Maceration: Skin prefermentation at 10°C
- Fining: stainless steel
- Fining in the bottle: at least 2 months
- Colour: straw yellow with green highlights
- Perlage: elegant, continuous, and delicate effervescence
- Aroma (nose): white fruits, broom flowers, jasmine, touch on pennyroyal
- Taste: floral and fruity notes, mineral hint on the finish.
NEWSLETTER
FOR MORE INFORMATION
ContactCantina Giovanni Ederle - Via Santa Giuliana, 2 - 37128 Verona (Vr) - Tel. +39 045/913797 / +39 045/5708183 - E-mail: info@giovanniederle.it - P.Iva 02524100233 Privacy & Cookie Policy - Cookie preferences
Certified Organic Farm
Credits TITANKA! Spa