||White sparkling charmat method brut
||Mild winters with hot springs and summers with high differences in temperature. Altitude: 550 m. a.s.l.
|Composition of the land
||Mixed composition, traces of limestone.
||Vertical shoot positioning trellised vines.
||By hand in the morning around the end of August, slightly early to preserve the acidity.
||Obtained from softly pressed whole grapes, using only the very first-pressing must (55%), which is then fermented at low temperature. The wine is then further processed in pressure tanks with the “Charmat” bulk sparkling wine process.
||After refermentation, it is left for at least 6 months in the pressure tanks on the yeasts. At least three months in bottle at controlled temperature.
||Excellent aperitif, also enjoyable during meals.