Product deion: Numero 10 ranks fi rst at the "Valdo School": this Spumante champion wine obtained with the Classic Method is unique and all its processing cycles have been assigned top scores
Production area: The hills surrounding Valdo historical headquarters Altitude and exposure of the vineyards 250 metres a.s.l. with south-east exposure Soil Clayey, limestone
Grapes/Blend: 100% Glera no blends
Harvest period: Third week of September
Vinification: Soft pressing and primary fermentation at 15°C controlled temperature
Yields: 10,000 kg/ha
Ageing: Tirage with selected yeasts in springtime after harvest. 10-month ageing on the lees in the bottle in order to preserve as much as possible the typical fruity aroma of this wineyard. After degorging the wine undergoes another 6-month period of cave ageing
Alcohol level: 12.5%
Color: Straw yellow with light green refl ections and intense, persistent and fi ne perlage, creamy foam Bouquet: Intensely fruity and fresh Flavour: Well-bodied, zesty and persistent
Serving suggestions: The tulip glass is ideal for favouring the development of perlage thus appreciating the organoleptic features of this wine. Best served at 8-10°C. Cool the bottle gradually. Do not store product in the refrigerator for an extended period of time
Food matches: Ideal companion both as an aperitif and throughout the meal. It brings out all its character when matched with sh and white meat dishes.
Allergic-Info: This wine can contain sulfites
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Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Salami the area of Mount Vesuvius with a large-grained mix. As per tradition, it is filled in natural casings and then lightly and naturally smoked. Area: Campania, Characteristics: Decidedly spicy version with lots of chilli pepper and paprika.
The flavour is very spicy due to the chilli pepper and strong paprika. The salami undergoes a gentle smoking. An ideal ingredient for pizza toppings.
It is an egg liqueur refined with rum and created especially for being drunk in company after a day spent on the snow in the mountains or at home. Very easy to prepare. It has a charming flavour. Suggestions: "Bombardino": warm Bombardino up slightly and decorate it with whipped cream. "Calimero": slightly warm up an espresso mixed with bombardino and decorate it with whipped cream.
Ingredients: durum wheat semolina, whole fresh eggs 33.4%; black truffle (tubera estivum life) 3,7%, aroma.
