The fermentation takes place in stainless steel tanks with controlled temperature, using indigenous yeasts native to the vineyard. After the fermentation process, the wine undergoes a racking and winter rest, which help stabilize and balance it. The second fermentation, or "prise de mousse," occurs in autoclave without filtration, followed by two months of aging on the lees and an additional cold stabilization process. The result is a bright and creamy wine, characterized by a rich foam and fine bubbles that develop into continuous chains. The foam crown is well-pronounced and persistent, a sign of remarkable finesse. The aroma is immediately inviting, with nuances of white-fleshed fruit and fresh citrusy fragrances that captivate the nose. As the wine evolves in the glass, sweeter sensations of candied fruit emerge, accompanied by green and balsamic notes that enrich the aromatic bouquet. On the palate, the taste perfectly reflects the olfactory sensations, creating a delightful balance between freshness and minerality. The complexity of the wine develops harmoniously, with elegant tension and a finish that leaves a lasting impression. This sparkling wine is the ideal companion for special moments and pleasant conversations, even at the table. It pairs perfectly with vegetarian dishes, creative cuisine, or traditional Italian dishes based on vegetables, fish, and fresh cheeses. To fully appreciate this wine, it is recommended to serve it at a temperature of 6-8°C.
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