TYPE: sparkling white

GRAPE VARIETIES: selection of white grapes

WINEMAKING METHOD:

white vinification: the must is separated from the skins to enhance all its characteristics.

Subsequently the wine is placed in autoclaves in contact with the yeasts for 30 days at a controlled

temperature of 18°, until reaching a pressure of 2.5 bar. It is then cooled to -4° for 8/10 days

and finally filtered and bottled.

ALCOHOL CONTENT: 11% Vol.

RESIDUAL SUGAR: 11 g/l

TOTAL ACIDITY: 5.5 g/l

PRESSURE: 2.5 atm