Intense, pervasive. Enchanting fruit notes of strawberry and raspberry.
The aromas perceived on the nose follow through on the palate. The mouthfeel is distinctly sapid, which enhances the aromatic profile: fresh and light.
TRAINING SYSTEM: Guyot.
HARVEST PERIOD: Third week of August.
HARVEST METHOD: Manual in 10-15 kg crates.
These Nero d'Avola grapes suitable for Cuvée
Lavì are processed with great attention and care, in order to produce sparkling wine basics that will be processed through the Martinotti or Charmat method. In this way, refermentation takes place in autoclave at controlled-temperature of 16°C for 30 days, with a rest on lees promoted by frequent bâtonnages. Subsequently, wine is filtered and bottled. The feature of the method implies that all the procedures following fermentation, including bottling, are done in isobaric conditions.
Bright purple rose, limpid.
Ideally served with fish-based first and main courses. Excellent with aperitifs and with fresh cheese-based appetizers.