Impiego di varietà idonee alla produzione di basi spumanti destinate a lunghi periordi di elaborazione. Particolare attenzione si presta alla componente aromatica primaria, al contenuto in acido malico e alla natura della frazione fenolica e quindi del grado di maturazione delle uve delle uve che compongono la cuvée.
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.
La cuvèe è stata preparata partendo da selezionate varietà dotate di una ineccepibile sanità ed integrità della buccia per preservare nella base spumante la marcata aromaticità primaria delle uve e la dotazione naturale in acido malico. La base è stata ottenuta da uve raccolte e vinificate nella stessa annata indicata in etichetta a garanzia della miglior espressione dei loro caratteri primari e della freschezza del vino.
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
