Procedure: Direct pressing of grape mash with two to four hours of maceration and the clearing of must with sedimentation. The fermentation of clear must at a temperature between 14 and 18°C. Wine ages on lees for six months. Secondary alcohol fermentation carried out in the bottle following the traditional method at a temperature between 10 and 18°C. The sparkling wine ages on dead yeast cells.
Colour: Bright pink
Aroma: A wide range of aromas with notes of stone fruit and Mediterranean aromatic plants
Flavour: Sweet and fruity with a pleasant acid
Pairs perfectly with:
- Suitable particularly as an aperitif or paired with canapés and finger food
Serving temperature: 4°C