A classic method with very slow fermentation: 60 months on the lees. Fine, intense and complex with hints of exotic fruit, floral and minerals.
Grape variety: 100% Chardonnay
Vinification: Gentle press to obtain only 50% in juice. First fermentation in stainless steel tank at controlled temperature.
Second Fermentation: in the bottle for five years at least on the lees.
Dosage: The wine is added of “liqueur” with 5 gr/lt of sugar
Food pairing: An excellent aperitif with seafood dishes, oyster or shellfish in general, as well as pasta and risotto with fish and vegetables.
Production: 6300 da 0.750 lt 500 da 1.5 lt
Alcohol content: 12.0°