This Conegliano Valdobbiadene sparkling wine, departing from the normal Italian method refermentation, adheres to the more classic refermentation in the bottle method. After the wine spends a number of months sur lie, the wine is disgorged and receives a further six months ageing in the cellar, which confers on Sei Uno a subtle complexity that beautifully complements the classic aromas classic of Prosecco Superiore. The bouquet releases rich notes of rennet apple and freshly-shelled hazelnut, enlivened by rosemary and mint. On the palate, it is clean-edged and ultra-crisp, like the first bite into an apple, mirroring the fragrances of the bouquet, while the finish is very long-lived.
The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Mount Pizzoc and Mount Visentin. The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,000 vines per hectare and are trained to a mix of Sylvoz and Cappuccina. Harvest generally occurs in the second half of September and the vineyard yield averages 80 hl/ha. The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.
After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at 18-20°C. The wine matures sur lie, then the wine re-ferments in the bottle over 12 months. After disgorging it is topped up with the same wine, then given a further 6 months’ ageing before release.