Sight: Pale rose (onion skin/rose petals), bright, with a fine persistent perlage.

Bouquet: On the nose, it shows both fruity and floral notes, recalling violets, peach flowers, apple, currant, and wild strawberry. Fine and intense aromas.

Taste: It alternates notes of raspberry, apple, and peach, with orange notes on the finish. It is dry (5 g/l), soft, fresh, and balanced.

Pairings: Perfect to combine with fresh summer dishes such as salads, cold pasta/rice, and vegetable- based dishes. It marries perfectly also with cheeses, white meat, seafood dishes, first courses or soups, shellfish, and sushi.
Great satisfaction can be obtained when paired with mushroom or tomato dishes/sauces. Original and successful when paired with pizza.

Once harvested, the Glera grapes are collected into stainless-steel trailers and immediately sent through a destemmer- crusher. This machine removes the individual grape berries from the stems, breaks the skins and presses the grape berries. The
pulp is then sent through a soft press, that gently extracts the must and completes the separation of the skins from the juice.
Subsequently, the must is transferred into stainless steel vats at controlled temperature, where the alcoholic fermentation takes place after the adding of selected yeast to the must. This is a crucial phase, as it determines the final wine bouquet (fermentation temperature: 18°C).

The Pinot Noir grapes follow instead the red vinification – the two parts are mixed only later, thus obtaining the base to produce the sparkling wine. The blend is then transferred into an autoclave, where cane sugar and selected yeasts are added for a secondary fermentation. Once obtained, the sparkling wine is cooled down up to -2 C° and left in contact with the fine lees of the secondary fermentation for two-three months.
Finally comes the bottling phase, carried out with steam-sterilized steel isobaric machines, without using any chemical product.