Vinification: The grapes are carefully selected during harvest. Following soft pressing, the must is fermented at a controlled temperature. In spring, the wine is bottled and fermentation is completed with the addition of yeasts. Semi-sparkling wine, Bottle Fermented.
Organoleptic Characteristic: Pale yellow in colour, slightly cloudy due to the presence of yeast lees. To the nose the wine is fresh and fragrant, with notes of white and yellow fruit, plus intriguing white pepper and floral aromas. To the palate, it is light, refreshing, characterised by creamy bubbles giving even more lenght to the bitter almond aftertaste.
Pairings: Excellent as an aperitif, it is a great companion to delicate dishes like vegetarian risottos and shellfish.