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Grape Characteristics

From grapes of Val Tidone 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

Exuberant white foam; thin, continuous and persistent perlage; perfume of fresh flowers with hints of rose; dry, fresh and balanced flavor. Serve at 10 ° in combination with first courses, white meats and fish.