Winemaking:
Manual harvest in boxes at the suitable ripening of
the grape for the production of the classic method. White
wine-making in steel after a static clarification at cold. Fermentation temperature-controlled about 14-16° C. Fermentation duration about 15-20 days. Following refermantation in bottle along to the Classic Method, with the addition of selected yeasts. Refinement of 36 months. At the time of the disgorgement, there is no addition of liquer and the volume of the bottles after the frozen yeasts emission is restored with the same wine flow.
Taste and flavour:
Ale straw-yellow color. Fine and resistant perlage. The smell of yeasts is well integrated with mineral notes. The wine-tasting is sour favored by salinity, taste and retronasal length. Creamy and charming foam. The taste is clear and tidy.