After gently pressing the grapes, the resulting must is separated into two batches: half o undergoes an initial fermentation at 64°F while the remaining portion is stored at 32°F and kept unfermented. The must is later combined and, following the traditional Charmat method, is transferred into pressurized stainless steel tanks, where the wine gains its celebrated sparkling properties.
Pairs with wide selection of dishes: with Caprese salad, crab cakes, pan-seared salmon with lemon and basil, chicken pesto with angel hair pasta, or fine desserts
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