Typical crisp and delicate bubbles with a complex bouquet of peach and green apple with notes of acacia and lilac. Fresh and light on the palate with a long persistent finish.
Grapes are carefully selected and the soft pressed must is stored in steel tanks for cold stabilization. The fermentation with selected yeasts, is made at a controlled constant temperature of 18C and is completed in 8-10 days
Afterwards the wine is filtered and stored in a steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 ° C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized , filtered and controlled before bottling.