Classification: Frizzante Wine.
Vinification: fermentation off skins at 18°C. Second fermentation using the Charmat method in autoclave.
Organoleptic properties: straw yellow. Intense scent with a dry and harmonious flavour.
Alcohol by volume: 11%.
Acidity: 5.7 g/l.
Sugar: 10 g/l.
Food pairing: excellent as an aperitif, it is well suited with fish meals.
Serving temperature: 6 – 8° C.