Winemaking:
Container of fermentation: stainless steel.
Fermentation temperature: 16–18C.
Yeasts: selected.
Fermentation time: 8/10 days.
Malolactic fermentation: no.
Sparkling making: Charmat method.
Maturation: in stainless steel for a short time and subsequent 50 days in the bottle before release.
Tasting:
Colour: straw yellow with greenish hues.
Bouquet: elegant of acacia flowers, with hints of golden apple.
Taste: fruity, full, balanced, with restrained sweetness.
Maximum expression: within 18 months from the harvest.
Service: 7/8C out of meals, on light meats or dried fruit.
Glass recommended: chalice.
Technical Data
Sugar content: 14 grams per liter
Total acidity: 5.6 per liter.
Ph: 3.18
