VINIFICATION: After harvesting, the grapes are gently pressed to obtain the must, which is then inoculated with selected yeasts and fermented at a controlled temperature of 15–16 °C
SPARKLING METHOD: The formation of bubbles takes place using the Charmat–Martinotti method.
WINE COLOUR: Straw yellow, with a fine and elegant perlage.
AROMA: Fruity notes of green apple and pear, complemented by a subtle linden blossom aroma.
TASTE: Fresh and lively, distinguished by its dryness and pleasant acidity, offering the palate a sense of freshness and lightness.
FOOD PAIRING: Excellent not only as an aperitif but also with fish-based main courses, sushi, and fresh cheeses.
