WINEMAKING:	We usually harvest the grapes at the beginning of September. Grape crushing is followed by primary fermentation which takes place with selected yeasts in temperature controlled stainless steel tanks. Secondary fermentation takes place in large pressurized tanks for 25/30 days at 18°C, followed by 7 days of tartaric stabilization at 3°C before the wine is filtered and bottled.
ALCOHOL CONTENT:	11,00% Vol.
RESIDUAL SUGAR g/l:	15
SENSORY CHARACTERISTICS:	A sparkling wine straw yellow in colour with greenish glints and a fine persistent perlage. Fruity aromas with notes of apple and pear. In the mouth it is velvety and well balanced.
SERVING TEMPERATURE:	6° – 8° C.
FOOD PAIRING:	Excellent served as an aperitif, it pairs very well with seafood dishes. It can be enjoyed in any occasion from get-togethers to grand celebrations.