The crushed grapes are macerated with frequent pumping over for a few days at a low temperature, in order to slow down the fermentation and extract the coloring components. When about 5 degrees of alcohol have been reached, fermentation is stopped by refrigeration. The sparkling is obtained in an autoclave thanks to the second natural fermentation. The sparkling wine is stabilized, filtered and bottled with isobaric machinery that allows to preserve the sparkling obtained.
Excellent with dry pastries and fruit tarts. Try it with strawberries in fruit salad or on a tart.
16 – 18° C