Chardonnay (85%), Pinot Nero (15%) organic production method
A wine produced by the soft pressing of Chardonnay and Pinot Nero grapes fermented following white wine fermentation techniques. The must is fermented at a low temperature of between 14 and 16 °C. In spring, the wine is bottled and then undergoes second fermentation in the bottle in accordance with the classic Franciacorta method.
Color: straw-yellow with greenish reflections. Perlage: fine-grained and persistent. Bouquet: fresh and delicate, with a pleasant yeasts aroma.
Taste: dry and fresh with a light almond aftertaste.
Serve at a temperature of around 8/10 °C in large glasses made of thin glass.
Works well throughout the entire meal, except with essert.
If stored in a suitable place, it can last beyond 36 months