GRAPES: Pinot bianco, Chardonnay
HARVEST: Manual, beginning of September.
VINIFICATION: De-stemming, soft pressing, fermentation at controlled temperature of 15°-16°C.
The resulting wines are assembled for the cuvee, after which there shall be a second fermentation in pressurized tanks at a controlled temperature to obtain adequate perlage in the bottle.
AGING: Fermentation in autoclave on the lees for at least two months.
PAIRINGS: Pleasant aperitif, finger-foods, baked pretzels, fried fish and white meat dishes.
SERVING TEMPERATURE: 6°-8°C