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Grape Characteristics

Chardonnay and Pinot Noir grapes (with a large prevalence of the former) harvested in advance of the normal harvest, in order to have a high acidity level; a good development of aromas and a limited sugar content.


“White” vinification with soft pressing; first fermentation in steel of the must at low temperature (18 ° c.) to keep the varietal aromas intact; Autoclave in the autoclave using the Martinotti-Charmat method; long period of aging on the yeasts to enrich the bouquet and taste; passage in the bottle without loss of pressure (isobaric bottling).

Organoleptic characteristics

White foam; thin, continuous, persistent prelage; bright straw color; well pronounced, composite scent (biscuit bread, ripe apple, currant, almond flowers, bay leaves); dry taste without excesses, polite and fresh, savory, with a pleasant fruity finish.
Served at 8-10 ° c, it is an excellent aperitif and goes well with all delicate dishes (excluding pastry).