After harvesting at the beginning of September, the Chardonnay grapes are crushed, cooled and subjected to a rapid maceration on the skins for 10 hours at 14°C in order to extract the primary aromas. Once the skins have been removed, the must is cleaned and fermented at a controlled temperature of 17° C for 14 days, using selected yeasts. After the alcoholic fermentation process the wine is racked. The Chardonnay matures in steel containers on its own yeasts before the sparkling process, carried out in pressure tanks. After clarifying and filtering, the sparkling Chardonnay is ready for bottling.
Pale straw-yellow in colour, with fine, lingering bubbles obtained through a slow natural second fermentation process which enhances the distinctive fresh, lively fragrance coupled with notes of apple. Subtle, clean, fruity taste.
FOOD AND WINE PAIRING
The fragrant, clean taste of this Sparkling Chardonnay makes it an ideal accompaniment to fish and vegetable dishes. Also perfect for a convivial aperitif with friends.
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