TECHNICAL PROFILE
Vinification: the wine making process is toff the skins', with direct pressing of the grapes and immediate separation
of the must from the skins, followed by static clarification and fermentation at a controlled temperature (18° C).
Ageing: after the foaming obtained with Charmat method, the wine gets in contact with the yeasts at least for three
months. The result is a wine rich in structure full of aromatic notes, typical of Pinot noir grapes.
TASTING NOTES
The sparkling wine is a typical “blanc de noir”, that means a white wine produces with black grapes: in the glass a
straw-yellow color is accompanied by a very fine and persistent perlage. Its bouquet conjures up mainly white flesh
fruits, multi-flower honey with hints of spieces and yeast. On the palate flavour and aromatic persistency are given
by the balance between effervescence and a fresh acidity.
PAIRINGS
Excellent as an aperitif, it has a structure that makes it a fine match throughout a meal
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