Aetas

Aetas

• SPUMANTE BRUT
• WINE-MAKING TECHNIQUE
• SPARKLING WINE PROCESS
• TASTING

• Production area: MONTE ZOPPEGA
  The name Etas originates from material taken from the book: “3000 years ago in Verona”. The book was published as a catalogue to accompany an exhibition of the same name which was held at Verona’s Natural History Museum from 1 July to 31 December 1976. The exhibition included a speci c reference to the Monte Zoppega area. In fact, it spoke of: “Traces of inhabitation on its heights. Re- mains found there relate to primitive Veneto region culture towards the end of the Bronze Age.” Therefore Etas refers to a return to the land, to our origins and invites contemplation of the history that also “re-emerges” materially from our hills.

  Soil: Volcanic

  Cultivation technique: Old Veronese pergola

  Grape: Chardonnay 50% Garganega 40 % Trebbiano di Soave 10%

  Harvesting period: Varies according to the grape:
  Chardonnay- mid August;
  Trebbiano – rst ten days of September;
  Garganega- rst ten days of September;

• The grapes are pressed whole and the rst-pressing must is drained. Fermentation of the sparkling wine base at 12-13 C°. When alcoholic fermentation is nished, the wine is poured off.

• CHARMAT

• A yellow, straw-coloured wine with greenish hues. The nose expe- riences a variety of aromas that ranges from a oral beginning to then develop into fruit. The perlage is elegant and well-combined. The mineral wealth gives the impression of fullness while still pre- serving a fresh and persistent pro le that makes for easy drinking.