White vinification with light pressing of the grapes and fermentation at a controlled temperature of 16-18 °C. Ageing in stainless steel on the yeasts from the first fermentation until spring. In the spring following the harvest, saccharose (approx. 24 g/l) and cultured yeasts are added to the base wine, which is refermented in autoclaves at a controlled temperature of 11-12 °C. After the second fermentation, the wine ages on the yeasts for a minimum of 9 months according to the Charmat Method before being bottled and released on the market.
Pale straw-yellow; fine, lingering perlage; fresh, fruity, slightly aromatic nose with balanced notes of yeast. Dry, full, lively palate with good length.