WINEMAKING:	We harvest the grapes around mid September. The grapes are gently crushed and the must undergoes static settling. Primary fermentation takes place with selected yeasts in temperature controlled stainless steel tanks (17°- 18°C). Secondary fermentation takes place in large pressurized tanks for 25/30 days at 18°C, followed by 7 days of tartaric stabilization at 3°C before the wine is filtered and bottled.
ALCOHOL CONTENT:	11,50% Vol.
RESIDUAL SUGAR g/l:	15
SENSORY CHARACTERISTICS:	This sparkling wine is straw yellow in colour and has a fine, persistent perlage. On the nose it is youthful and fruit driven with notes of apple and pear. In the mouth it reveals delicate flavours and is well balanced and pleasing.
SERVING TEMPERATURE:	6° – 8° C.
FOOD PAIRING:	Excellent served as an aperitif, it pairs very well with seafood dishes. It can be enjoyed in any occasion from get-togethers to grand celebrations.