The fragrance is intense, particularly refined,
accompanied by mineral notes.
On the palate it is clean and persistent.
High and steep hill vineyards in Colbertaldo
Grapes harvested by hand in early September
After soft pressing, the cloudy must is left to settle at a cool temperature (about 12°C) in steel tanks and then the clear part is separated from the deposit and the fermentation is started. The fermentation takes place in steel tanks at a constant temperature of 16°C for 15-20 days. At the end of the vinification the basic wine is obtained.
The second fermentation takes place in the bottle accordingly to the champenoise style. The time spent on the lees after the second fermentation is around 30 months. The top-up which follows the disgorgement, is made with the same starting wine.
Straw yellow colour, bright and with a fine and persistent perlage.
It's a perfect aperitif. Pairs well with raw fish, fish tartare, cheeses, foie gras.