Glera and Pinot Bianco
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 floral and aromatic, with hints of jasmine, Ambrosia apples and cinnamon.
Very well-balanced and appealing, fine and crisp, with light notes of acacia honey.
Serve at 5°-7°C. (41°-45°F.).
An excellent aperitif, it can also be served throughout the meal - including dessert - as long as with gazpacho, won-ton pasta fagottini rolls and eggs benedict.