Gaio delle Passere - Vino Spumante di Qualità

Vintage: 2012

Gradation: 12,5°.

Bottle: heavy champagnotta

Cap: 30.5×48 cork

How it was obtained: sparkling wine made with Moscato Giallo grapes and with the traditional classic method of refermentation in the bottle.

Organoleptic characteristics: pale straw white color, has a floral bouquet, fine and elegant with delicate hints of peach, apricot and acacia honey, the taste is acidulous and fresh, round and persistent.

Pairings: Good aperitif, it goes well with shellfish and crustaceans, risottos in general, white meats and fresh cheeses. Serve at 8° in very pointed tulip-shaped glasses.

Label: The illustrator Sarolta Szulyovsky wanted to represent four sparrows with tendrils and vine leaves.

The Pecis farm is located in San Paolo d'Argon, at the foot of the homonymous hill, 10 km from Bergamo. Driving along the former Tonale state road in the direction of Lovere, just past the village of San Paolo d'Argon, you can see on the left the Romanesque oratory of San Pietro delle Passere immersed in the vineyards of the farm.

It was born in the Eighties thanks to the ancient passion of Carlo Pecis and then inherited by his son Angelo, who currently runs it together with his wife Marialaura and his sons Massimo and Lorenzo.

The two and a half hectares of vineyards surrounding the church - land and church once owned by the monastery of San Paolo d'Argon - constitute the primitive nucleus of the company to which today the property located in Cenate Sotto has been added with another three hectares of vineyards.

The black grapes cultivated are Merlot, Cabernet Sauvignon, Franconia and Moscato di Scanzo while the white grapes are Pinot Bianco, Pinot Grigio, Chardonnay and Moscato giallo. Recently also Rebo and Petit Verdot have been planted.

The wine production is divided into three different lines: still wines, dessert wines and sparkling wines obtained with the classic method.

The cellar consists of two separate and facing bodies: one part is reserved for winemaking in which the traditional methods of processing musts and wines are integrated with new techniques. The other body is intended for the aging of wines (in wooden barrels, barriques and bottles) and storage. Adequate spaces are also available for the reception of visitors and for guided tastings.