The grapes are subjected to a soft pressing in order to obtain the separation of only the flower must, which ferments in thermo-controlled stainless steel tanks at a temperature of 16.5 ° C. Here the obtained sparkling base matures for 6-7 months.
Minimum 18 months on lees.
Straw yellow in color with slight greenish reflections, it has a typical bouquet of floral aromas and yeasts; on the palate soft, fresh, complex and mineral. Perfect as aperitif, first courses, white meats and fish.
75 Cl bottles, Magnum