The fermentation of the wine takes place in stainless steel tanks with precise temperature control. Indigenous and selected yeasts are used, followed by two rackings and a cold aging process, which help preserve the wine's freshness and purity. The blending of the wine occurs during the first waning moon of the new year, a moment that marks the right balance between the different elements of the cuvée. The second fermentation, or "prise de mousse," follows the Valdobbiadene Method, with a 60-day period in autoclave, allowing the wine to develop a fine and persistent perlage. In the glass, the wine appears bright and creamy, with a rich foam that accompanies the delicate, refined bubbles. The aroma is immediately intriguing, with fresh notes of wisteria and crisp pear, subtly intertwined with hints of pink grapefruit and mint. As the wine evolves in the glass, the bouquet expands with ripe fruit, pollen, dandelion, and herbal nuances, while a background note of toasted barley adds depth to the aromatic profile. The taste is marked by a pleasant minerality, making the wine fresh and exceptionally fine. The fruit and white spice are expressed cleanly and directly, without overwhelming, while the finish is dry, showcasing great elegance and finesse. This sparkling wine is the perfect companion for special moments and pleasant conversations, even at the table. It pairs wonderfully with vegetarian, creative, or traditional Italian dishes based on vegetables, fish, and fresh cheeses. It is a custom-made sparkling wine with a strong, well-defined identity, distinguished by its fragrance, clarity, and extraordinary digestibility. To fully appreciate this wine, it is recommended to serve it at a temperature of 6-8°C.
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