Short cold-maceration on the skins for 24 hours at 8-10°C.
First fermentation occurs inside steel vats at controlled temperature, where selected yeasts are added.
The wine becomes bubbly inside low temperature pressure tanks.
Rightly evanescent, with a fine and persistent perlage.
Colour pale straw yellow with greenish highlights.
Fruity with a rich scent of pear, lemon and grapefruit.
It has pronounced aroma of wisteria in bloom and acacia flowers.
It has a pleasant acidity.
Full-bodied with harmonious taste.