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Altitude: 380 metres a.s.l.Exposure: West. Soil: clay and limestone.
Grapes are arranged into cases and pressed fresh; the most aromatic free-run must is then let to decant naturally at cold tempeatures and kept, up to a few months, in steel vats until it is re-fermented. No ageing on the lees. Bottling.
The wine maintains a light colour and greenish reflections are noticeable up to several months after bottling. The surface is “creamy” thanks to continuous little fountains of fine perlage. Its fragrance is enhanced by the extraordinary richness of natural sugar and the low alcohol content well balanced with its good acidity.