||White sparkling classic met. dry
||A direct soft pressing of the grapes follows and, after a natural decanting of the must, fermentation starts in stainless steel vats and continues in French oak barrels of 500 and 225 l at controlled temperature (air conditioning). The fermentation is activated by wild yeasts (natural) and with a minimum use of sulfites. Tirage of fresh must added in such quantities as to dilute alcohol content and to add a quantity of (natural) sugar suitable to second fermentation. Sugar contribution does not exceed 15%.
||50% of the wine ages for 12 months in stainless steel vats, while the remaining 50% ages in French oak barriques and tonneaux on its lees. At least 18 months in bottle always on its own lees.
||To combine with seafood appetizers or, to all courses, both with traditional Sicilian dishes or with fish tartares, especially red tuna of the Mediterranean, flavored with black pepper, salt made in Trapani salt pans and fresh thyme.