After a soft and light pressing, the must ferments without skins in steel tanks at a controlled temperature for about ten days adding selected yeasts. Second fermentation takes place using the Charmat method in stainless steel for about two months at low temperatures for a slow fermentation and a fine and elegant perlage.
80% Glera, 20% Chardonnay
VINIFICATION
After a light, soft pressing, the must ferments without skins in steel tanks under controlled temperatures of 17°- 18°C for about ten days on selected yeasts. Prise de mousse in pressure tanks for about two months at low temperatures (14°- 15°C) to induce slow refermentation for a fine perlage. Then the wine rests on the lees for about two months.
TASTING NOTE
Brilliant straw yellow, very fine and persistent perlage. Fruity aroma reminiscent of green apple, pear with hints of citrus fruit. Pleasant and vibrant from the mousse melting in the mouth, while enfolding pleasant savouriness and acidity.
FOOD PAIRING
Excellent as an aperitif, or to start or conclude a meal. Perfect with shellfish and seafood; it is great for both festive occasions and quick snacks.
