About this wine
Vinification
After harvest, the grapes are pressed and the juice settles for 48 hours. Following the initial traditional fermentation, a second fermentation takes place with selected yeasts in sealed tanks at a controlled temperature of 18–19 °C, producing the wine’s carbonation and enhancing its aromatic, fruity notes.
Ageing
The wine rests on its lees for at least 30 days.
Tasting profile
Refreshing and lively, with bright freshness and aromatic, fruity notes.
