Produced with a selection of white grapes
The form of cultivation is Guyot in vineyards with a good exposure to the sun. The number of vines per hectare is from 3500 to 4000.
Vinification in white. First fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added. The wine becomes bubbly inside low-temperature pressure tanks.
Alcohol content: 10.00% vol.
Total acidity: 5.60 g/l
Residual sugars: 64.00 g/l
Total dry extract: 85.00 g/l
• Bubbles: fine, persistent and joyful perlage;
• Colour: straw yellow;
• Aroma: fine with notes of flowers;
• Flavour: sweet and well-balanced taste, appealing with a fresh finish.
Perfect with traditional dessert and cakes.
Serve at 6°-8°C.