Foaming technique |
The must is fermented at a very low temperature by means of yeasts capable of producing fruity characteristics and at the same time accentuating the typical aromas of the grape variety. |
Refinement |
It only requires a short break to harmonize the perfumes and aromas of which it is rich. |
I wait |
Foam and fine and evanescent grain, crystalline with fine perlage, straw yellow color. |
Perfume |
Delicate and persistent Muscat aroma with fruity notes. |
Taste |
Lively, sweet but not insistent, pleasant for the balanced union of its characteristics. |
Service temperature |
8-10°C. |
Food pairings |
Perfect for any type of dessert, even with ice cream and fruit salad. |