Trentodoc Brut

Manual harvest in the first ten days of September. The base wine ferments 90% in steel and 10% in tonneaux, at a controlled temperature and with malolactic fermentation; second fermentation in the bottle with 30 months on the yeasts; brut dosage with sugars 6 g/l.

Straw yellow color with very fine bubbles; bread crust on the nose with citrus hints, persistent and elegant sip.

Aperitif, throughout the meal.