Winemaking: rapid pressing of the grapes and alcoholic fermentation at a controlled temperature. Quick closing fermentation and immediate reinoculation for fermentation.
Aging: Minimum 6 months in stainless steel vats ponds. After bottling, the wine is almost isobaric now for sale.
Filling: With isobaric and capping machine with cap technical micro-granule cork 100%. ICAS cages.
Alcohol: 12-13% Vol
Total acidity: 6 / 6,5g / L
pH: 3.2 / 3.3
Holding the bottle over the years: 1-2 years.
Color: yellow with greenish reflections much.
Nose: Citrus, pear, passion fruit, notes fermentation with light crust of bread.
Taste: acid in fairness, mineral, very cool. Foam intense and prolonged, creamy.
Serving suggestions: Ideal for cocktails and hors d’oeuvres. Excellent with pasta with fish or white rice. Ideal with fish freshwater or seawater. Curious with the pizza.