VINIFICATION: soft pressing with very low yeld (65%)
AGING ON YEASTS: 200 MONTHS
1° FERMENTATION: indigenous yeasts
2° FERMENTATION (BOTTLE): selected yeasts
BOTTLING: no sulfites added
Characteristic
Tasting Notes: EYE: Bright – deep straw yellow. Elegant and brilliant foam with fine, continous and persistent perlage.
NOSE: White field flowers and camomile notes , finishing with almond and toasted bread scents.
PALATE: warm taste with a fine and fresh plot, underlined by peppermint and coffee notes