In September, after being harvested, the grapes undergo a soft pressing; the resulting must is left to decant for a few hours and then the limpid part is subject to the primary fermentation, which occurs at 18°C for 10 to 12 days.
The new wine is left on its "fine lees" for a few weeks, then it is racked to pressurized vats, where bubbles form.
The process lasts approximately 20-25 days and it is followed by a few days of ageing on the lees.
The wine is then bottled and left to age in the bottle for a few weeks.
Bead: Very fine and continuous.
Colour: Light straw yellow.
Aroma: Elegant, clear, fruity and inviting.
Taste: Complex, with varietal hints, pleasantly soft and balanced.
Alcohol by volume (% vol.) 11.00 - 12.00
Sugar (g/l) 12.00 - 13.00
Total acidity (g/l) 5.50 - 6.50
Allergic-Info: This wine can contain sulfites