grapes picked at optimum ripeness and light pressing. Skin maceration at 7°/8°C for 18-24 hours. Fermentation in stainless steel at a controlled temperature. The sparkle comes from a secondary natural fermentation in autoclaves.
bright straw-yellow colour, and an intense, fruity, herbaceous nose with strong hints of wild mint, peach, pear, and citrus-fruit. Well-balanced taste, part fresh citrus and part full-bodied, and pleasantly peÌtillant with a slightly-sweet aftertaste. Enjoy with pumpkin and sausage risotto, or ravioli topped with butter and sage.