Overview: The base wine is put into pressurized tanks for the prise de mousse;here it ferments for 18 – 20 days, with the aid of selected yeasts, at acontrolled temperature of between 15 and 18 C (59 64 F). Once thedesired pressure has been obtained (around 6 bar), the wine is chilledto -4 C (25 F) in order to block the fermentation and favor stabilization.It is then maintained at a controlled temperature for at least a month,so as to favor its natural maturation in contact with the lees. This isfollowed by filtering and isobaric bottling.

Tasting Notes: A pale straw-yellow in color, this sparkling wine is delicately aromatic,
perfectly balanced and decidedly appealing.

Pairing: A delicious aperitif, it is an ideal accompaniment for tasty (and even quitespicy) tidbits.

Points: 90, Wine & Spirits Magazine

Format / ABV: 750 ml / 11.0%

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