Its appearance is pale straw yellow colour with greenish hues, compact and durable foam, fine perlage
Flavour: Entrance into dry mouth with aromatic intensity.
Final round dry and balanced.
Vinification:Stemming and cooling of the grapes at 15 °c. Soft pressing, of the grapes with membrane presses, static decation of the must, temperature controlled fermentation (18 °) with selected yeasts.
Refinement: : Stop on yeasts (noble scum) in stainless steel tank for about three months.
Spuma intake: Italian method with controlled fermentation temperature (14 °-15 °) performed with selected yeasts. Cold tartaric Stabilization (-4 °) and microfiltration of yeasts before isobaric bottling. Cycle duration approx. 60 gg.
Low temperature tartaric stabilization.
Bottling: isobaric, after sterile filtration, excellent aperitif and for any convivial moment. It goes well with tender cheeses of malga, first courses in general, excellent with baked sea bream and steamed fish