Dalnero Pas Dosé

Manual harvest with selection in the vineyard in the second and third ten days of August; vinification by direct pressing of the grapes, without contact with the skins; fermentation in steel for 40 days at low temperature without carrying out malolactic fermentation; second fermentation in the bottle according to the Classic Method, with permanence on the yeasts for 36 months; disgorgement without dosage, refinement in bottle for at least 3 months.

Pale and brilliant straw yellow color with fine and persistent perlage; citrus nose of pink grapefruit, with notes of peach and apple; intense, fresh and enveloping sip, with excellent persistence.

Aperitif, appetizers, shellfish, white meats, fresh cheeses.