Alcohol content: 11,50 % vol.
Serving temperature: 8 - 10° C
Recommended glass: Medium-sized tulip with narrow rim
The cuvée is put into pressurized tanks where it ferments in contact with selected yeasts at a controlled temperature of 13° C (55° F) in order to preserve the fruit’s inherent aromatic potential and guarantee excellent expression of the characteristics of the yeasts during this phase. The fermentation is constantly monitored and once the desired conditions of pressure and residual sugar have been obtained, the action of the yeasts is blocked. The sparkling wine is left to mature on its lees in pressurized tanks for a period of around three months, so that all its components can really become well-knit, and is then prepared for bottling.
A fresh, young wine which is bright straw yellow in hue. On the nose there are floral hints of acacia blossom and fruity notes of rennet apple and peach. Fresh and fragrant on the palate, with extremely fine bubbles which carry the heady aroma of yellow-fleshed fruits and envelope the tongue and palate in a taste of enchanting sensations.
Excellent on its own, it is an ideal accompaniment to tasty, juicy appetizers and any seafood or vegetarian meal. An interesting companion to delicately hot and spicy cuisine.