Once the must is obtained, it is clarified at low temperatures, in order to initiate the first fermentation with the addition of selected yeasts. Once the fermentation process of the base wines is finished, the cut is made. Next, the foaming process is started in autoclaves. Once the second fermentation is completed, the sparkling wine receives the expedition liquor to be stabilized, filtered and bottled.
Delicate pink color. Abundant detachment of fine bubbles. Predominantly fruity aroma, with notes of citric and large red fruits.
Food pairing: Canapes, salads of leaves and cheeses, japanese cuisine, grilled fish and, light risotto.