Alcohol content: 11,50 % vol.
Serving temperature: 8 - 10° C
Recommended glass: Medium-sized tulip with narrow rim
The base wine is placed in pressurized tanks for the prise de mousse and ferments for 18-20 days, with the aid of selected yeasts, at a controlled temperature of between 14 and16 °C. Once the desired pressure has been reached, (approx. 6 bar) the wine is chilled to -4 °C to stop fermentation and encourage stabilization. The wine is then held at a controlled temperature for at least one month in contact with the lees to enable natural maturation. The wine is then filtered and undergoes isobaric bottling.
A clean-scented sparkling wine, pleasantly fruity on the nose with hints of rennet apples and peach blossom. Soft and well-balanced in the mouth with a vibrant freshness which, combined with fine effervescence, prolongs the pleasing aromatic sensations.
Excellent as an aperitif and ideal with seafood, vegetable and cheese small plates or to accompany every course of meals featuring both delicate or more flavoursome dishes.