Grapes are soft pressend without oxygen. Fermentation begins after the inoculation and is carried out at 15 – 16° C.
The wine undergoes a second fermentation inside the bottle, as required by the Classic Method, also known as méthode Champenoise.
The aging on lees takes place for 36 months before the degorgement.
The flavour is elegant, with aromas of red fruits well harmonized with notes of bread crust.
At the tasting, the typical acidity of the variety finds its perfect balance, thanks to a minerality that give to this wine a great elegance.
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