WINEMAKING

Fermentation at a controlled temperature of 16-18°C at the end of which the wine naturally ages on its lees to acquire its proper structure. It is then moved to the autoclave where bubbles are formed (second fermentation). The sparkling wine is left in the autoclave for one month and is then bottled.

ORGANOLEPTIC CHARACTERISTICS

Bright straw yellow in colour. Hints of green apple and Williams pear followed by an exotic mix are this wine’s olfactory backbone. In the mouth it is light, balanced and accurately recalls the lively characteristics felt on the nose.

PAIRINGS

Risottos and even refined pasta dishes, appetizers.

ALCOHOL CONTENT 11.5% 

SERVING TEMPERATURE 6-8°C