The yeasts transform the sugars contained in the wine into alcohol and carbon dioxide. The sparkling wine is completed before bottling: when they end up in the bottle the bubbles are ready to be drunk.


Food Pairings
Excellent as an aperitif and very food-flexible.
Ideal serving temperature
6-8 ᵒC

The base juice undergoes fermentation at a controlled temperature until spring, when it is poured into pressure tanks and, with the addition of yeasts, is fermented once more as the residual sugar spontaneously transforms and generates the carbon dioxide which gives the wine its subtle perlage.
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