HARVEST PERIOD: AUGUST
AGING: 3-4 MONTHS
ALCOHOL: 11.50% – 12.50%
SUGAR: 7.00 – 10.00 g/l
ACIDITY: 6.00 – 8.00 g/l
SULFUR: 70- 100 mg/l
FEATURE: SPARKLING CHARMAT METHOD
The process of sparkling wine begins with the production of a base wine obtained from the classic white winemaking, mostly in steel, and with a low alcohol content – usually 9.5-10.5% alcohol.
The base wine is added with yeasts and sugars in a quantity sufficient to trigger the refermentation process – called foaming -,
Still in an autoclave, the sparkling wine is filtered to separate it from the dregs that formed during the sparkling process. It then passes into a second autoclave to be bottled and capped with the classic mushroom cap.
The sparkling wine then rests in the cellar for some time before being put on the market.
Color: straw yellow, fine and persistent perlage
Aroma: aromas of bread crust and yeast bark, dry and floral
Taste: dry, sapid, pleasantly fresh and aromatic
Serving Temperature: 8-10 ° C.
It can be kept: for2 -3 years
PLATES TO ACCOMPANY
excellent for aperitifs and fish and shellfish dishes, but also suitable for the whole meal