Winemaking (Ancestral method): after destemming and soft cru-shing grapes, must ferments spontaneously with grape skins, than-ks to a pied de cuve of native yeasts, the only ones which increase the expression of our Terroir. Maceration with grape skins lasts 36 hours and after that wine is soft pressed in order to separate it from grape skins. After 40 days of alcoholic fermentation at low tempe-rature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C), where the re-sidual sugar is converted into alcohol and carbon dioxide. Wine is aging on lees, with continue bâttonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxi-de added before bottling. Natural fining and stabilization, no fining agents added. No filtration.

Residual sugars per litre: 7 g/l, Brut.

Organoleptic properties: cherry-red colour fine and quite persistent bubbles; intense fruity and floral nose. Soft, tasty and very persi-stent fresh taste.

Food pairing: ideal aperitif, very good with fish starters and main courses.

Serving temperature: 4-6 °C.

DATASHEET

Winemaking (Ancestral method): after destemming and soft cru-shing grapes, must ferments spontaneously thanks to a pied de cuve of natural yeasts, the only ones which increase the expression of our Terroir. The presence of very low amount of red grapes, gives wine anthocyanins and so colour. After 40 days of alcoholic fermen-tation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C); when the residual sugar reaches 50 g per litre, temperatu-re is decrease (<10°C) to stop fermentation. Wine is aging on lees with continue bâttonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bottling. Natural fining and stabilization, no fining agents added. No filtration.

Residual sugars per litre: 50 g/l, sweet.

Organoleptic properties: light amber colour, fine and quite persi-stent bobbles; fruity and floral nose. Balanced and very soft taste, very fresh and sweet.

Food pairing: ideal for desserts and cakes, very good with Indian and Japanese foods.

Serving temperature: 6-8 °C.

DATASHEET

Winemaking (Ancestral method): after destemming and soft crushing grapes, must ferments spontaneously, thanks to a pied de cuve of na-tive yeasts, the only ones which increase the expression of our Ter-roir. After 40 days of alcoholic fermentation at low temperature (13-14°C), before total sugars depletion, fermenting must is transferred in stainless steel pressure tank (11-12°C), where the residual sugar is converted into alcohol and carbon dioxide. Wine is aging on lees, with continue battonage in these pressure tanks, in order to obtain a stable wine. Very low amount of sulphur dioxide added before bott-ling. Natural fining and stabilization, no fining agents added.No filtration.

Residual sugars per litre: 2,5 g/l, Brut Nature (no sugar added).

Organoleptic properties: greenish yellow colour, fine and quite persi-stent bubbles; intense fruity (peach, apple and pear) and floral nose. Soft taste, tasty and very fresh.

Food pairing: ideal aperitif but also for lunch and dinner, very good with fish starters and main courses.

Serving temperature: 4-6 °C.

DATASHEET