Fermentato spontaneamente con breve sosta a contatto con le bucce per 3-4 giorni, dopo la svinatura e la pressatura termina la fermentazione in vasche di cemento dove resta sino a febbraio, quando viene imbottigliato con proprio mosto refrigerato per la presa di spuma che avviene in bottiglia. Affinamento di 8 mesi in bottiglia.
Profumo
Al naso esprime sentori di miele, uvaspina, e note minerali.
Gusto
In bocca è di buona struttura, fresco, con un sorso pieno e diretto.
Abbinamento ideale
Ottimo per accompagnare antipasti di pesce, primi piatti a base di verdure e piatti di cruditè.
Sparkling white, naturally refermented in the bottle, from a 70-year-old vineyard on clay-loam soil. Bottled the following spring and ready a few months later. Hints of honey, gooseberry, very mineral and good structure.
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