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. |