GRAPES: Pinot noir, chardonnay
HARVEST: Manual, beginning of September.
VINIFICATION: Soft pressing of whole grapes and fermentation at a controlled temperature of about 15°-16°C. In spring, the cuvée obtained from the assembly of the various wines is bottled and undergoes a second fermentation in the bottle.
AGING: In the bottle on its lees for a minimum forty months.
PAIRINGS: Delightful as an aperitif.
Because of its structure may accompany an entire meal, from cheese, pasta dishes and main dishes of fish, white meat of game birds, and why not, with grilled red meats.
SERVING TEMPERATURE: 6°-8°C