VINIFICATION: After harvesting, the grapes are gently pressed to obtain the must, which is then inoculated with selected yeasts and allowed to ferment at a controlled temperature of 15/16 degrees Celsius.
SPARKLING METHOD: The secondary fermentation occurs using the Charmat-Martinotti method.
WINE COLOUR: Pale straw yellow, with a fine and elegant perlage.
BOUQUET: Floral and fruity aromas, with subtle notes of ripe apple and white flowers.
TASTE: Fresh and harmonious taste that balances ripe fruit flavors with a light sweetness.
FOOD PAIRING: Light appetizers, seafood dishes, and desserts made with fresh fruit.
