Manual, beginning of September.
De-stemming, soft pressing, fermentation at a controlled temperature of 15º - 16ºC. The resulting wines are assembled for the Cuvee, after which there shall be a second fermentation in pressurized tanks at a controlled temperature to obtain adequate perlage in the bottle.
Fermentation in autoclave on the lees for at least two months.
Light straw yellow clear and bright. Fine and persistent "perlage".
Floral and fruity aromas of good intensity with a strong reminder of yeast and crusty bread.
In the mouth is dry, fresh, full-bodied with a slight bitters aftertaste.
Pleasant aperitif, finger-food, baked pretzels, fried fish, and white meat dishes.
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