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Product information compiled from producer, importer and reference sources.
Straw-yellow color with pale green glints. Exuberant foam characterized by minuscule bubbles. Fresh bouquet initially of acacia flowers which gives way to aromas redolent of white peach and rennet. In the mouth it is surprisingly cool and vigorous, lively with a creamy perlage of fruity notes that titillate the palate exquisitely.
An excellent aperitif, it may be served with all courses based on fish, from appetizers to light risottos or second-course fried dishes. It should be served at a temperature of 6-8°C.
Winemaking
The harvested grapes are de-stemmed and crushed gently. The must obtained is transferred to steel vats where the process of transformation into wine takes place at controlled temperatures. Once the wine has been obtained, the process for transformation into sparkling wine is initiated in steel tanks using the champagne method, and it goes on for at least six months.
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