Nose
Fruity scents of white peach, pear and apple, light hints of acacia blossoms.
Palate
Elegant, harmonious
Harvest
September, harvest by hand
Max yield per hectare: 135 quintals per hectare
Winemaking
- Vinification: Off-skins with soft pressing fermentation
- Primary fermentation: static decantation and fermentation at controlled temperature
- Second fermentation: 40 days
Sparkling method: refermentation in autoclave of 25 or 50hl in "Charmat method"