Winemaking Method:
A white wine with low alcoholic content undergoes tirage to add sugar and yeast for the second bottle-fermentation using the traditional méthode champénoise.
After 3 years aging with its lees, disgorgement is carried out by hand using existing Brut as the replacement liquid. This occurs as the bottles go to the market to ensure maximum freshness.
Basic Principles:
To create, using the finest craftsmanship, a Malvasia Brut by leaving it in contact with dead yeast over a considerable period of time.
Wine-tasting Characteristics:
Appearance: Intense yellow with fine bubbles and an ever-present crown.
Nose: Clear and intense, fresh fruit and white flowers. The long aging process encourages 'freshly-baked' tones.
Palate: Long, slightly acidic, pleasant on the tongue, fine and elegant.
Pairing with Food:
As an aperitif and with cold seafood. A suitable accompaniment for all food.
Cultural:
The label design depicts the inscription found on a foundation stone of the winery, carved in 1775.
