Vinification: The must is divided from the skins at once and then passed into a steel tank where it completes its fermentation for about 8/10 days at a controlled temperature of 18 °C. After a storage period, the winemaker studies a skilled coupage to achieve the Spumante basic cuvée. Afterwards the wine is filtered and stored in steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized, filtered and controlled before bottling.
Harvest date: Mid September
Cellaring: 2 years
Alcohol content: 11% vol.
Tasting notes: The colour is pale straw yellow with greenish shades. Delicate notes of bread crust and yeast are easily recognizable, and melt perfectly with the fruity notes of mature apple. The flavour is harmonious, fresh with a long and sapid finish.
Serving temperature: 8-10 °C