Spumante Brut - La Collina dei Ciliegi

CLASSIFICATION Spumante Martinotti method. VINES Chardonnay and Garganega. VINIFICATION Crushing-destemming of the grapes. Short cryomaceration on the skins. Soft pressing and fermentation at a controlled temperature of 14-18 ° C. The second fermentation takes place at a low temperature in an autoclave. GASTRONOMY Perfect and enjoyable as an aperitif but extraordinary with raw seafood. Serving temperature 6 ° -8 ° C. SENSORY CHARACTERISTICS Light color, fine bubbles, taut attack and a very pleasant finish, an agile and fun wine to drink, suitable for any occasion.