VINIFICATION: Gentle pressing of the grapes, first fermentation in stainless steel tanks at a temperature of 14–16°C.
SPARKLING METHOD: Charmat method, second fermentation in autoclave for over 90 days at 13–14°C.
BOTTLE AGEING: 1 to 3 months.
TASTING NOTES: Rich, varietal bouquet with notes of fresh apple, ripe pear, citrus, and delicate white flowers. Fine and persistent bubbles. On the palate, noticeable acidity and salinity give the wine harmony and a rounded character.
