VINIFICATION: After the harvest, 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.
COLOUR: Pale straw yellow, with a fine yet lively perlage.
AROMA: Delicate fruity aromas of green apple and pear, enriched with notes of jasmine and acacia, and subtle hints of citrus.
TASTE: Distinguished by freshness and lightness; the palate is enveloped in fruity flavours, while the pleasant acidity adds vibrancy and liveliness.
FOOD PAIRING: Excellent as an aperitif, and pairs beautifully with vegetable dishes and fish-based meals.
