Glera and Pinot Noir
The must is obtained by very soft pressing of the grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18° C. (64° F.) while the remaining 50% is stored at 0° C. (32° F.) as unfermented must. Lately they are assembled and transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method.
Bright straw-yellow; a fine, clear mousse with a very delicate perlage.
Attractively intense; very fruity and aromatic, with hints of dog-rose and cardamom.
Very well-balanced, well-structured and elegant with pleasant notes of cherries that enhance his persistance.
Serve at 5°-7°C. (41°-45°F.).
An excellent aperitif, it can also be served throughout the meal, in particular with sushi, boneless chicken roulade and pappardelle with prawns.