VINIFICATION:
The grapes are crushed, destemmed, and immediately soft-pressed to avoid extracting unwanted substances (polyphenols).
Fermentation takes place at a controlled temperature of 16°C and lasts approximately 15 days.
The wine then matures for 2-3 months in stainless steel tanks before being bottled with the addition of yeast and sugars. The bottle undergoes re-fermentation with the yeast, according to the Champenoise method, known as the classic method in Italy.
After 40 months of aging on the yeast, disgorgement takes place on August 24, 2020, and the wine is released after approximately 2.5 months.
Very limited production of approximately 2,750 bottles per year.
Organoleptic:
Intense straw-yellow color, a sparkling wine with fine and persistent bubbles. The nose reveals subtle hints of yeast and bread crust, with delicate notes of ripe and dried fruit. Excellent minerality.
A velvety, creamy, and enveloping flavor that evokes the typical almond notes of Garganega in the finish.
FOOD AND WINE PAIRINGS:
EXCELLENT AS AN APERITIF AND FOR ALL CELEBRATIONS.
ITS GREAT ELEGANCE MAKES IT SUITABLE FOR PAIRING WITH SHELLFISH AND FISH.
EXCELLENT WITH AGE-RIPENED CHEESES.
| Alcohol: | 12,5% |
| Volume: | 75cl |
