Tradition The winemaking is carried out traditionally according to the classic method. Soft pressing of the grapes, fermentation in steel at controlled temperature. After fermentation, the wine is kept in contact with the lees through a batonnage operation. Aging on the lees for 30-36 months. The color is pale golden yellow with slight straw reflections and a silvery hue, very fine and persistent perlage. On the nose, notes of peach, fig, reinette apples, almond, linden, with hints of orange, lemon jam, pears, honey and cassis. On the palate it is fresh and with a creamy effervescence, crunchy fruit and a beautiful minerality, chalky notes and savoriness on the finish. Recommended pairing with mixed appetizers, especially fish, fish first courses, sushi and sashimi, fried fish or fish tartare. Recommended temperature: 8-10°C
Price VAT included
Tradition The winemaking is carried out traditionally according to the classic method. Soft pressing of the grapes, fermentation in steel at controlled temperature. After fermentation, the wine is kept in contact with the lees through a batonnage operation. Aging on the lees for 30-36 months. The color is pale golden yellow with slight straw reflections and a silvery hue, very fine and persistent perlage. On the nose, notes of peach, fig, reinette apples, almond, linden, with hints of orange, lemon jam, pears, honey and cassis. On the palate it is fresh and with a creamy effervescence, crunchy fruit and a beautiful minerality, chalky notes and savoriness on the finish. Recommended pairing with mixed appetizers, especially fish, fish first courses, sushi and sashimi, fried fish or fish tartare. Recommended temperature: 8-10°C
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