Sinuous and persistent perlage, good acidic mark that gives freshness; harmonious.
On the nose: dog rose and raspberry scents.
Soft pressing, static decantation of the must, fermentation with selected yeasts at monitored temperature (16-18C). Maturation in contact with fine lees in stainless steel for three months. Frothing is realized according to the Italian method in steel autoclaves. Microfiltration is made before bottling to divide the yeast cells from the Spumante wine.