Grape variety: Glera
Production process: grape pressing and separation of the must from the skins within 48 hours. Temperature-controlled second fermentation at 18-19°C (natural fermentation in sealed tanks, which leads to the formation of carbon dioxide, enhancing the aromatic and fruity notes), facilitated by selected yeasts and subsequent ageing on the fermentation yeasts for at least 30 days.
Alcohol: 11% Vol.
Sugar content: 15 gr/l
Colour: straw yellow with greenish nuances
Perlage: delicate and persistent bubbles
Bouquet: fresh with intense aromatic notes
Taste: well-balanced, delicate and with a pleasant finish
Serving temperature: 6-8° C
Food pairings: Excellent as an aperitif or with appetizers, fish dishes and delicate dishes