Back to wines

BUNCH:

small, cylindrical, compact with one wing

VINIFICATION / FERMENTATION:

The must is fermented separately from the skins by soft pressing. The fermentation is activated by selected yeasts at 18°C. Refermentation in autoclave for at least three months, laying on the lees.

STYLE:

brut

DESCRIPTION:

Fresh bread hints with a mild yeast flavour. Persistent sparkles and perlage. 

GASTRONOMIC PAIRING:

fresh bread hints with a mild yeast flavour. Persistent sparkles and perlage
Gastronomic pairing: hors d’oeuvres and suitable for delicate and elegant courses

SERVING TEMPERATURE:

12° C

TECHNICAL ANALYSIS:

alcohol 12% vol