The grapes are harvested by hand in September, when they have the best chemical/organoleptic properties, and are lightly crushed.
The must then undergoes static decantation.
Primary fermentation takes place inside steel vats at 18/19°C with the help of selected yeasts.
The thus obtained wine remains in contact with the grape skins for a month.
After being cleared, it is run into pressure tanks, where it becomes sparkling.
Secondary fermentation occurs at 16/18°C with the help of selected yeasts and lasts approx. 25/30 days; a further fining process follows, whereby the wine remains in contact with yeasts for some days.
After bottling, the wine is allowed to age a couple of weeks.
Perlage: tiny and continuous.
Colour: light straw yellow.
Bouquet: elegant, clean-cut and fruity for the typical aroma.
Taste: characteristic, pleasantly slightly acid, dry.
Alcohol content, % vol. 10.50 - 11.50
Sugars, g/l 7.00 - 8.00
Total acidity, g/l 5.50 - 6.50
Allergic-Info: This wine can contain sulfites