Sweet sparkling wine.
Guyot pruning is carried out at the end of the winter leaving one spur and 3 buds and a main stalk with 7-8 buds.
80 – 90 quintals per hectare.
Grassing between rows to avoid infesting weeds
First 10 days of September.
Selected hand picking.
After de-stemming and after about 8 hours of maceration with the skins, 55/60° of the free run wine is obtained. It is then fermented at a controlled temperature of about 15°C. until it reaches about 6° of alcohol after which it is refrigerated and filtered so as to interrupt the fermentation . Sparkling is achieved in pressurized stainless steel tanks
Pressurized Stainless Steel tanks.
straw yellow with golden reflections.
penetrating, fragrant, with a sage and peach bouquet.
harmonious, caressing, fresh, of long persistence.
7% ALC / VOL.
IT WELL COMBINED WITH:
all kinds of desserts, patisserie, dry fruit and cheeses.