Vinification: the system of breeding and the density of the plant lead to a yield of not more than 110 quintals per hectare. The base wine placed in an autoclave for the taking of foam is fermented with the help of selected yeasts at a temperature of 14 ° -16 ° degrees for 18-20 days. Once the first desired pressure (2.5 bar) has been reached, the tank is cooled to stop fermentation and promote stabilization. Subsequently the sparkling wine is kept at a controlled temperature of 8 ° -10 ° C at least for one month. At the end of this phase filtration and isobaric bottling are proceeded.
Sensorial characteristic: With its pale strawyellow color and greenish reflections, it has a pleasantly fruity aroma reminiscent of the Renetta apple and the unripe pear. The taste is soft and harmonious with a fine and light perlage that envelops the palate giving fascinating taste sensations.
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