It’s a sparkling white, Natural Wine – Bottle Fermentation (called “Sur Lie”) and produced according to tradition.
It is bottled in the two weeks preceding Easter, after a few weeks, in relation to temperature and atmospheric conditions, is ready to be tasted.
Each bottle, referring in a natural way, with unique characteristics, presents, on the bottom, the yeasts which give more freshness and complexity to the wine, with aromas of crust of bread that, together with the fruity note, give an unmistakable olfactory fullness.
But there is no precise description of the characteristics of this wine because each vintage differs from the other and the age of the bottle affects the balances of wine that change over time.
Vinification: Aging pressing soft of the grape with pneumatic membrane presses, static decation of the must, fermentation at controlled temperature (18-20 ° C) with autochthonous yeasts.
Aging and stop on yeasts (noble scum)