Sensory analysis and food pairings
Destemming, soft pressing, first vinification a controlled temperature.of 6-8°C for 12 hours.
Second fermentation is made in an autoclave and tale place very slowly to obtain a greater finesse of the perlage. Once the refermentation is completed, it is bottled
The sparkling wine obtained is of a pale yellow color with a fine and persistent perlage with hints of exotic fruit and citrus. In the mouth full persistent and lively.
We SuggestFood pairings
Excellent as aperitif, it goes very well with pasta, white meat, fresh and semi-mature cheese, seafood.
Temperature: best served at a temperature of 10/12°C