Fine and elegant on the nose. Scents of rose and wild violets are surrounded by fruit notes of blueberry, green apple and cherry blossoms.
Harmonious and lively. The great sapidity highlights the bouquet, resulting fresh and light.
TRAINING SYSTEM: Guyot.
HARVEST PERIODE: Third week of August.
HARVEST METHOD: Manual in 10-15 kg crates.
The wines composing the Cuvée are
refermented with the traditional Martinotti or Charmat method. The process occurs in autoclave at 16°C for 15 days, with additional
rest on lees promoted by frequent bâtonnages. Subsequently, wine is filtered and bottled. The feature of this method implies that all the
procedures following refermentation, including bottling, are done in isobaric conditions.
Straw-yellow with green reflections.
Ideally served with fi sh-based first courses. It also pairs with fresh cheese.