TASTING NOTES Elegant, clean-cut and fruity for the typical aroma. Characteristic, pleasantly slightly acid, harmonious . TECHNICAL NOTES The grapes are harvested by hand in September, when they have the best chemical/organoleptic properties, and are lightly crushed. The must then undergoes static decantation. Primary fermentation takes place inside steel vats at 1B 0 C with the help of selected autochthonous yeasts. The thus obtained wine remains in contact with the grape skins for a month. then it is cleared and run into pressure tanks. where it becomes sparkling. Secondary fermentation occurs at 16/180 C with the help of selected yeasts and lasts approx. 25/30 days; a further fining process follows. whereby the wine remains in contact with yeasts for 30 days. After bottling. the wine is allowed to age a couple of weeks .