Vinification and ageing
The must is obtained by very soft pressing of solely Glera grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18° C. (64° F.) while the remaining 50% is stored at 0° C. (32° F.) as unfermented must. Lately they are assembled and transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method.
Bright pale straw-yellow; a fine, clear mousse with a very delicate perlage.
Attractively intense; very fruity and aromatic, with hints of wisteria flowers and Rennet apples.
Very well-balanced and appealing, with the extremely delicate almond note that is typical of Glera grapes. Grapes - 100% Glera
An excellent aperitif, it can also be served throughout the meal - including dessert - as long as the dishes are not too strongly flavored.
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