Pale straw colour with greenish hues that turn on more intense golden shades over time, a fine bead with moderate sized bubbles.
Pale straw colour with greenish hues that fade away over time, a fine bead with moderate sized bubbles. A bouquet encompassing red apple, peach, and white flowers, with evident notes of breadcrust hues.
Lively acidity and full palate; we recommend its use throughout the meal.
It provides an ideal accompaniment for appetizers, first dishes, fish and shellfish, but also for fresh charcuterie and cheese.
Serving temperature: 6-9°C.
Total alcohol: 12-12,5% vol.
Harvest & winemaking
Harvest begins from August 13 to Sept. 2nd.
Vinification takes place in stainless steel vats at 17° C.
The “tirage” is made in springtime and re fermetation temperature is 16/17°C.
The permanence on the lees varies from 50 to 60 months depending on the characteristics of the vintage, in order to extract the maximum protein and aromatic content from the lees, giving it complexity and softness. No particular additions are normally made to the disgorgement.
The residual sugar content varies from 0 to 1 g/litre.