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: Straw yellow with a fine and elegant perlage.
AROMA: Notes of green apple and pear, complemented by a subtle hint of jasmine.
TASTE: Fresh and lively, distinguished by its dryness and balanced acidity, enhanced by pleasant fruity notes. On the palate, it offers a refreshing sensation that finishes with a light mineral touch.
FOOD PAIRING: Perfect with light appetizers, fish dishes—especially shellfish and crustaceans—as well as pasta and vegetable-based first courses.
