Manual harvest with cluster selection. Soft pressing, maceration and selection of different must fractions. Static clarification, décuvage. Temperature-controlled fermentation in steel. Second fermentation in autoclave. Aged on the lees for 4-5 months. Bottling in March.
Perfect as an aperitif, but its delicate sparkle makes it excellent throughout the meal. Goes well with raw and delicate fish-based dishes.
Pale straw-yellow hue, crystal clear with fine, persistent beading. Fine and delicate on the nose, with distinct notes of citrus combined with hints of apple and pear. Delicious, marked acidity, well-balanced by a delicate texture and a mouthfilling smoothness. Good persistence on the nose and palate.