Winemaking techniquesWhite vinification, soft pressing, controlled temperature fermentation of clear must, with the addition of selected yeasts.
Second fermentationIt begins in the months of February-March following the harvest and ends in October-November. During this period of stay "sur lie" following the autolysis of the yeasts themselves, the sparkling wine acquires a very characteristic aroma and taste. It remains in the bottle for approximately three months before being sold.
TasteDry and dynamic, fresh and savory, it has great balance and a harmonious and elegant closure on intense floral and citrus sensations.