The must is obtained by very soft pressing of the grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18° C. (64° F.) while the remaining 50% is stored at 0° C. (32° F.) as unfermented must. Lately they are assembled and transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method.

COLOUR

Bright straw-yellow; a fine, clear mousse with a very delicate perlage.

BOUQUET

Attractively intense; very fruity and aromatic, with hints of dog-rose and cardamom.

FLAVOUR

Very well-balanced, well-structured and elegant with  pleasant notes of cherries that enhance his persistance.

SERVING TEMPERATURE

Serve at 5°-7°C. (41°-45°F.).

FOOD MATCHES

An excellent aperitif, it can also be served throughout the meal, in particular with sushi, boneless chicken roulade and pappardelle with prawns.