Description
Serving temperature: 7°C
Winemaking: The grapes undergo a gentle pressing for over 4 hours. The must is clarified through flotation, and alcoholic fermentation is carried out using carefully selected yeasts that release the most terpenes, responsible for the varietal aromas. The fermentation takes place in autoclaves, reaching an alcohol content of 6% and a CO2 pressure of 2 bars. Once this target is reached, the fermentation is quickly stopped by refrigeration.
Tasting Notes: Fine bubbles that bring fruity notes typical of the variety to the nose. The result is an intoxicating and persistent aroma. On the palate, sweetness dominates, with the fruity notes reappearing strongly after swallowing through retro-olfaction.
Food Pairing: Sweet and fragrant, it pairs wonderfully with countless desserts.
Alcohol: 6% vol
