Brut Metodo Classico

Manual harvesting at the end of September; soft pressing, cold static decantation, fermentation at a controlled temperature of 18/19°C; in February, the blending percentages between varieties and between vintages are decided; the tirage phase then begins and the bottles rest for at least 24 months on the lees, in the basement of the old cellar.

Brilliant straw yellow in colour, fine and persistent bubbles; ethereal nose of bread crust and wild flowers, with fruity hints of apple, yellow peach and orange; dry and harmonious on the palate, with good body and freshness.

Aperitifs, hors d’oeuvres, fried seafood or vegetables, cold meats.