The must, obtained by very soft pressing, undergoes an initial fermentation at a controlled temperature of 10° C. (50° F.). The base wine is then transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method.
Bright pale straw-yellow; a fine, clear mousse with a very delicate perlage.
Attractively intense, very fruity and aromatic, with hints of wisteria flowers and Rennet apples.
Very well-balanced and appealing, with the extremely delicate almond note that is typical of Glera grapes.
To be served at 6° - 8° C. (43° - 46° F).
Excellent as an aperitif or for toasting special events with friends. It also accompanies the entire meal for those who enjoy an aromatic touch.