Produced with native grape varieties of the Campania region suitable for making sparkling wines. Particular attention is focused on the degree of ripeness and state of the grapes, with the harvest occurring late August- early September.
Pale straw yellow color with fine and persistent perlage. Elegant taste, creamy, pleasantly fresh and savory. The nose is elegant and very clean, has a delicate hint of exotic fruit, apple with a hint of cherry and black currant, all embellished with an unmistakable bouquet of bread crust due to the break on the lees that have led the froth.
Wine suitable for celebratory occasions, but also suitable for consumption throughout the meal. Risotto in white with balsamic vinegar or cheese.
Martinotti or Italian method with the low-temperature foaming phase (12-15 ° C) and permanence on the noble lees for at least 30 days with a processing and maturation period of more than six months. When bottled, the wine has a sugar content of less than 6 g/l.
Produced with native grape varieties of the Campania region suitable for making sparkling wines, harvested in the year indicated on the label. Particular attention is focused on the degree of ripeness and state of the grapes (intact skins) in order to best retain the varietal aromas, flavours and acidity of the grapes.
Pale straw yellow color with fine and persistent perlage. Of creamy taste, pleasantly acidulous and savory, with a balanced sweet note. The nose is elegant and with the slight aromaticity typical of the vines, where it dominates a delicate moscato scent accompanied by white fruit, apple and peach, all enhanced by the residual sugar that intervenes accentuating the natural aroma and softness of the sparkling wine.
Wine suitable for celebratory and recreational occasions. It goes well with dry or spoon desserts, jam tarts and fresh fruit.
Martinotti or Italian method conducting the froth at low temperature (12-18 ° C) without keeping the wine on the lees and processing period of about 30 days followed by a short period of maturation in the bottle. The sparkling wine is packaged with a residual sugar content between 12 and 17 g/l
Pale straw yellow color with fine and persistent perlage. Elegant taste, creamy, pleasantly fresh and savory. The nose is elegant and very clean, has a delicate hint of exotic fruit, apple with a hint of cherry and black currant, all embellished with an unmistakable bouquet of bread crust due to the break on the lees that have led the froth.
Wine suitable for celebratory occasions, but also suitable for consumption throughout the meal. Risotto in white with balsamic vinegar or cheese.
Martinotti or Italian method with the low-temperature foaming phase (12-15 ° C) and permanence on the noble lees for at least 30 days with a processing and maturation period of more than six months. When bottled, the wine has a sugar content of less than 6 g/l.
Pale straw yellow color with fine and persistent perlage. Of creamy taste, pleasantly acidulous and savory, with a balanced sweet note. The nose is elegant and with the slight aromaticity typical of the vines, where it dominates a delicate moscato scent accompanied by white fruit, apple and peach, all enhanced by the residual sugar that intervenes accentuating the natural aroma and softness of the sparkling wine.
Wine suitable for celebratory and recreational occasions. It goes well with dry or spoon desserts, jam tarts and fresh fruit.
Martinotti or Italian method conducting the froth at low temperature (12-18 ° C) without keeping the wine on the lees and processing period of about 30 days followed by a short period of maturation in the bottle. The sparkling wine is packaged with a residual sugar content between 12 and 17 g/l
