An elegant sparkling wine with a light lemon-green color and fine bubbles with intensity and persistence over time. Aromas of citrus flowers and honey, with a touch of brioche and rose notes. The mouthfeel is characterized by notes of yeast and baked toast complemented by crispy acidity.
Vinification: Early harvest is used to produce the base wine. After cooling, the grapes are pressed whole-clustered. The must is transferred into stainless steel tanks where it is fermented at low temperatures. The traditional method “champenoise” is used by forcing the second fermentation in the bottle. The wine stays on its lees for 9-12 months before the disgorgement.
Food pairing: Raw seafood, sushi, soft cheese, and fruit salad.