After pressing the must, fermentation and vinification follow in stainless steel tanks at controlled temperature. The maturation on the lees lasts for at least 36 months. Certified organic agriculture since 2021.
ORGANOLEPTIC CHARACTERISTICS
The color is salmon pink, characterized by a collar of fine bubbles. On the nose, there are notes of red fruits and hints of fig, while on the palate, one is fascinated by its breadth, persistence, and fruity aromas, such as cherry and blackcurrant, which give the sensation of tasting a light and harmonious Champagne.