Destemming and cold maceration for 24-48 hours in a press. After pressing, the must is cooled to 0°C and kept for up to a month before second fermentation. This followed by slow fermentation in autoclave until reaching 5.5% of alcoholic content. Cold stops fermentation and the wine is bottled with its natural sparkle.
Straw-yellow colour, clear and bright. Very intense and clean aromas of rose, peach, white fruit, apricot, figs and orange flowers. In the mouth it is rightly crisp, wide-ranging and very elegant but not overly sweet.
Excellent dessert wine, it is the splendid accompaniment for fruit salads, desserts, cakes and cream pastries. Ideal complement of Panettone and traditional Christmas desserts. Serving temperature 6°-8°C
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