Chardonnay and Pinot Nero grapes are harvested manually at the end of August, all to preserve and have a high acidity level; an excellent development of aromas and lower sugar content.
The vinification takes place with soft pressing of the grapes; a first fermentation in must steel vats at controlled temperature (18 ° C) to preserve varietal aromas. The second fermentation takes place in steel containers (autoclave) using the Martinotti-Charmat method; the permanence on the lees and long all this to enrich the olfactory and gustative notes, after which it is bottled without the loss of pressure (isobaric bottling).
The color is bright straw-yellow, its bubbles are white, thin and persistent.
Its scent is of good intensity and complexity, with floral scents and fresh fruit (almond blossoms, apple,) in the finish a light vegetal note (green walnut, laurel leaves).
The taste is dry, quite fresh, elegant and quite savory, with a very pleasant finish.
It should be served at a temperature of 8 ° – 10 ° C, as an aperitif and delicate first courses (excluding pastry).