VINIFICATION: After 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 formation of bubbles takes place using the Charmat–Martinotti method.
COLOUR: Straw yellow with a fine and elegant perlage.
AROMA: Notes of Golden apple, ripe pear, and banana, complemented by subtle floral hints of acacia and jasmine.
TASTE: Fresh and harmonious, combining the flavors of ripe fruits with a delicate touch of minerality; creamy bubbles and an elegant fruity finish.
FOOD PAIRING: Perfect with light appetizers, fish dishes, white meats, and fresh fruit-based desserts.
