Brut Metodo Classico 2022

Very delicate pressing with pneumatic press; cooling of the must and decantation in insulated tanks; fermentation in stainless steel tanks at a controlled temperature of 14°C for approximately 20 days; maturation in steel tanks for 7/8 months. Subsequently the refermentation in the bottle in contact with the yeasts can vary from 1 year to 2 and a half years. Remouage with giropallettes.

Straw yellow colour; floral and fruity nose, with delicate sensations of apple and yeast. Soft sip, with strength, citrus sensations, fresh and savory.

Aperitif, fish starters, fresh cheeses.