Aged for a minimum of three years in the cellar, of intense yellow colour, it presents a white flowers and yeast scent, a soft taste, fresh and complex.
GRAPES: Pinot nero 30%, Chardonnay 70%
YIELD/HA: 55 hl
WINE MAKING PROCESS: The grapes are subjected to a soft pressing in order to obtain the separation of the must only; that ferments into stainless tanks with monitored temperature of 15°C; in here the basis of the obtained sparkling wine ages for 6-7 months.
YEAST AGEING: At least 30 months.
FOOD MATCHING: First courses, white meat and fish.
SERVING TEMPERATURE: 10-12° C