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Brut

It is the most commercialized label of the House, and it is also the first to have been produced. There is the addition of the expedition liquer.The Brut d’Araprì is a blend of Bombino Bianco and Pinot Nero and is aimed at a wide range of consumers.

Vines: White Bombino and  Black Pinot . 
Production area: San Severo.
Vineyards: San Biase, Cotinone and San Matteo District 1/2 + 2 + 12  hectars .
Soil type: argillaceous-calcareous, in slight slope.
Exposure and altimetry: South South-West, 80-100 mt on the sea level.
Growing system and plant density: Espalier, 3500 plants per hectar, Apulian Pergola 2000 plants per hectar.
Profit per hectar: 100-120 quintals per hectar, about 3-4 kg per stump.
Grape-harvest time: end of August pinot noir and second decade of September Bombino Bianco, with manual gathering and selection of the grapes.

Refining and permanence on yeasts: each bottle rests minimum 24 months sheltered from light, drafts and knocks, at a temperature of 13°C, in the cellars of our ancient winery.
Flowing into (degorgement): made by hand at cold with the add of the dosing syrup (liquer d’expedition), about two months before the marketing.

Appearance: Bright straw yellow and fine perlage
Bouquet: ethereal bouquet with smell of yeasts (crusty bread), followed by smells of apple, peach and orange.
Flavor: delicately dry and harmonious, with fresh mouth, good body and aftertaste of roasted dried fruit and panettone.

Abbinamenti gastronomici

Gastronomic matching
Excellent for aperitif. It is a elegant sparkling wine and it is perfect to celebrate any important occasion such as receptions, dinner parties, banquets and for any relaxing moments.

Typical gastronomic matching

Brut

It is the most commercialized label of the House, and it is also the first to have been produced. There is the addition of the expedition liquer.The Brut d’Araprì is a blend of Bombino Bianco and Pinot Nero and is aimed at a wide range of consumers.

Vines: White Bombino and  Black Pinot . 
Production area: San Severo.
Vineyards: San Biase, Cotinone and San Matteo District 1/2 + 2 + 12  hectars .
Soil type: argillaceous-calcareous, in slight slope.
Exposure and altimetry: South South-West, 80-100 mt on the sea level.
Growing system and plant density: Espalier, 3500 plants per hectar, Apulian Pergola 2000 plants per hectar.
Profit per hectar: 100-120 quintals per hectar, about 3-4 kg per stump.
Grape-harvest time: end of August pinot noir and second decade of September Bombino Bianco, with manual gathering and selection of the grapes.

Refining and permanence on yeasts: each bottle rests minimum 24 months sheltered from light, drafts and knocks, at a temperature of 13°C, in the cellars of our ancient winery.
Flowing into (degorgement): made by hand at cold with the add of the dosing syrup (liquer d’expedition), about two months before the marketing.

Appearance: Bright straw yellow and fine perlage
Bouquet: ethereal bouquet with smell of yeasts (crusty bread), followed by smells of apple, peach and orange.
Flavor: delicately dry and harmonious, with fresh mouth, good body and aftertaste of roasted dried fruit and panettone.

Abbinamenti gastronomici

Gastronomic matching
Excellent for aperitif. It is a elegant sparkling wine and it is perfect to celebrate any important occasion such as receptions, dinner parties, banquets and for any relaxing moments.

Typical gastronomic matching