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Technical features


  • Aging: the wine ages for five months in steel tanks where it is subjected to periodic decanting

         and then is put to age in bottles for two months

  • Grapes' harvesting: handworking

  • Alcohol: 12.5% vol.

  • Wine making: vinified in white with fermentation on the skins to a limited ten hours

  • Bottle fermentation before sale: from a minimum of 12 to a maximum of  36 months,

         followed by disgorging


Organoleptic data


  • Color: light cherry red color

  • Wine notes: well - pronounced, subtle, with delicate inkling of ripe fruit

  • Flavor: dry but not harsh, vibrant and velvety

  • Effervescence: fine – grained bubbles, numerous and persistent

  • Service temperature: keep fresh and serve at 7-10°C

  • Food matching: appetizers, seafood, excellent for full meals

  • Bottle type: heavy champagne bottle

  • Further details: it could be packaged into boxes or marked wooden cases




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