Harvest |
Manual harvest, soft pressing. |
Vinification |
A part of Chardonnay is fermented in steel tanks and aged in the same tanks for 7 months at 14-16 °C. The remaining part is fermented in French oak barrels, medium toasted, for 7 months. Second fermentation in bottles with a maximum controlled pressure of 5 bar for a creamy and velvety foam. After a minimum ageing of 24 months on the lees, it is disgorged. |
Ageing |
The expedition liqueur is made from Chardonnay wine aged in French oak barrels and cane sugar. |
Pairing |
It can accompany a whole meal very well with the exception of desserts. |
On offer |
Price Bonfadini Franciacorta Saten Carpe Diem € 18.18
ex VAT
|