Bunch

Big, with one wing

Vinification/fermentation

The must is fermented separately from the skins by soft pressing. The first fermentation is activated by selected yeasts and controlled temperature in stailess steel tanks. The second fermentation is in autoclave keeping contact with the lees for 2 months.

Ripening

The end of August

Style

Sparkling, smooth

Serving temperature

8 - 10° C

Technical analysis

Alcohol: 11,00 %vol
Contains sulphites

Description

Fruity and floral, fresh.

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