Elegant and stylish, with delicate aromas of green apple, succulent pear and lifted citrus notes. Balanced, with fine bubbles and an attractively crisp finish.
The grapes were destemmed and then gently pressed. The must was fermented in stainless steel tanks at a controlled temperature of no more than 18 to 20å¡C to preserve the aromatics. The fermentation was interrupted when the residual sugar reached between 2 to 3 grams per litre and was left to rest at chilled temperatures. It was then refermented in pressurised tanks at a maximum pressure of 2.4 atmospheres to obtain the characteristically gentle bubbles.
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