The must is obtained by very soft pressing of the grapes, then 50% undergoes an initial fermentation at a controlled temperature of 18° C. (64° F.) while the remaining 50% is stored at 0° C. (32° F.) as unfermented must. Lately they are assembled and transferred into pressurized stainless steel tanks where the wine is made sparkling using the traditional Charmat method.
COLOUR: Bright pale straw-yellow; a fine, clear mousse with a very delicate perlage.
BOUQUET: Attractively intense; very fruity and aromatic, with hints of wisteria flowers and Rennet apples.
FLAVOUR: Very well-balanced and appealing, with the extremely delicate almond note that is typical of Glera.
SERVING TEMPERATURE: Serve at 5° – 7° C. (41° – 45° F.).
FOOD MATCHES: An excellent aperitif, it can also be served throughout the meal – including dessert – as long as the dishes are not too strongly flavored..