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Mira Metodo Classico
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Catarratto 100%
Destemming of the grapes after cooling to 8°C in a cell, soft pressing, static decantation and fermentation at a controlled temperature with indigenous yeasts; maturation on fine lees in cement. For the second fermentation in the bottle, the first must of the harvest following that of the base wine is added. Permanence on the yeasts for 20 months before disgorging a la voleé, without any dosage.
Straw yellow color with golden reflections, fine and persistent perlage; fruity and citrus nose, with pleasant iodine notes; dry and tense sip, elegant and balanced.
Aperitif, throughout the meal.
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