Amandi – Sparkling White Wine from the Bologna Hills
Amandi is an organic sparkling wine made from 100% White Wine, an ancient Emilian grape variety. Pale straw in color, it offers a fruity bouquet with apple notes and a fresh, balanced and gently off-dry palate.
Perfect as an aperitif, produced in only 500 bottles.
Type: Sparkling Wine – Bottle-Fermented
Grape Variety: 100% White Wine
Bottle Size: 750 ml
Alcohol: 11% vol
Allergens: contains sulphites
Aging: secondary bottle fermentation
Annual Production: 500 bottles
Serving Temperature: 8–10°C
Amandi originates in the vineyards of Parco dell’Eremo di Tizzano, between Casalecchio di Reno and Zola Predosa. The loamy-calcareous soils and North-West exposure support a balanced development of the White Wine grape, cultivated organically with biodynamic integration.
Hand-harvested grapes are gently pressed and fermented in stainless steel at controlled temperature. The wine then undergoes bottle fermentation, which shapes its characteristic softness and the pleasant, naturally off-dry impression on the palate.
Amandi is a fragrant, harmonious sparkling wine deeply rooted in local tradition.
Caratteristiche organolettiche
• Color: pale straw yellow
• Aroma: fruity, with clear apple notes
• Palate: fresh, balanced, slightly off-dry
Food Pairing
Ideal as an aperitif and excellent with: appetizers, seafood first courses, traditional broth-based pasta dishes, fresh cheeses, spoon desserts.
Vineyard Origin
• Area: Parco dell’Eremo di Tizzano – Bologna Hills
• Altitude: 220 m a.s.l.
• Exposure: North-West
• Soil: loamy, calcareous
• Planting Year: 2018
• Density: 3,500 vines/ha
• Farming: organic with biodynamic methods
• Training System: Guyot
• Pruning: manual (80 cm cane renewal)
Vineyard practices: green manure, vegetal fertilisation, mechanical soil loosening, inter-row hoeing, manual suckering, thinning and green pruning.
Winemaking
• Hand harvest (late August)
• Selection in small ventilated crates
• Soft pressing
• Fermentation in stainless steel at controlled temperature
• Secondary fermentation in bottle
