||White sparkling classic method
||Clusters are handpicked, 80% of grapes are soft-pressed in a pneumatic press, then fermented in temperature-controlled steel vats. The remaining 20% fermentation in new barriques. Second fermentation: during Spring after harvest.
||7 months in steel and in barriques. Ageing on the lees: at least 26 months. Post-disgorgement ageing: 6-7 months.
||Enjoy on all occasions but excellent with fish dishes, white meat and vegetables.