WINEMAKING:	We harvest the grapes during the second half of September to achieve the best sensory balance. 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. The wine is then filtered and bottled.
ALCOHOL CONTENT:	11,50% Vol.
RESIDUAL SUGAR g/l:	12
SENSORY CHARACTERISTICS:	This sparkling wine is straw yellow in colour and has a fine, persistent perlage. The nose is delicate and elegant with fruity notes of pear, apple, and peach. In the mouth it is savoury and delicate.
SERVING TEMPERATURE:	6° – 8° C.
FOOD PAIRING:	Perfect served as an aperitif, it stands out when paired with raw seafood dishes, and is an excellent complement to seafood first courses.