Additional information
| Winemaking | The whole grapes are subjected to soft pressing immediately after harvesting. A part of the must obtained is stored at temperatures below zero degrees, for the subsequent composition of the cuvée. The sparkling is obtained in an autoclave, thanks to a second natural fermentation of the cuvée, consisting of the dry base and a percentage of must from the same grapes. |
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| Alcohol content | 12% vol. |
| Pairings | Excellent as an aperitif, it goes well with fish dishes flavored with herbs or aromatic sauces, lightly spiced white meats. |
| Service temperature | 8°-10°C |
