Frizzante Bianco

The bunches are harvested before the maximum sugar maturation and transferred whole bunches to the press; the must obtained is started for the first fermentation in steel; part of the must is kept at low temperature and set aside; once the must has become wine, the so-called “prise de spuma” is started, that is the refermentation in autoclave which occurs by adding the part of the must that is not fermented; after about three months the sparkling wine is bottled without filtration.

Golden yellow color, nose of yellow flowers, citrus, apricot and honey; fresh, savoury, mineral sip.

Aperitif, fried seafood, cold cuts and cheeses, pizza.