The nose has fruity notes of apple and white peach and hints of brioche. The palate is creamy, smooth and fresh with floral tones, a mineral finish and pronounced acidity.
This sparkling wine was produced by the Metodo Classico process, with the secondary fermentation taking place in the bottle. Alcoholic fermentation took place in stainless steel to retain the purity of fruit. After tirage, the wine was aged on its lees for a minimum of 24 months, imparting a rounder, fuller character to the wine.
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