Vinification: After the harvest, the grapes are gently pressed to obtain the must, which is then inoculated with selected yeasts and fermented at a controlled temperature of 15–16°C.
SPARKLING METHOD: The bubble formation takes place using the Charmat–Martinotti method.
COLOUR: Straw yellow with a fine and elegant perlage.
AROMA: Floral and fruity notes with delicate accents of ripe apples and white flowers.
TASTE: Fresh and harmonious on the palate, combining ripe fruit aromas with a touch of gentle sweetness.
FOOD PAIRING: Ideal with light appetizers, fish dishes, and fruit-based desserts.
