Vinification: Grapes are softly crushed and vinified in stainless-steel wine tanks at about 15°C. At the end of fermentation, maturation is carried out on lees. Foaming & maturation on lees: during springtime following the harvest period, the base wine undergoes a second fermentation into the bottle at a temperature of 12°C for about 30 days. Once second fermentation has ended, the bottles refine on their lees in the cellar, and are placed on one side for at least 36 months. The wine clarification occurs with the “mise en pointe” process after a complex “remuage” or “riddling”, and after that disgorging and dosage are carried out.
Colour: Pale pink with a persistent and fine-grained perlage.
Bouquet: Intense, persistent notes of cherry and marasca; floral hints (rose). crisy notes of yeast and patisserie.
Taste: Dry, crisp and very well-balanced at the palate. It is a harmonious and full wine as a whole.
Food pairing: Perfect with fish soups or smoked salmon, cold cuts, ventricina and well sauced pasta or spaghetti with seafood. Excellent with Pizza.