Fruity aromas of apple and acacia blossom lead to a lively, fresh and fruity palate with delicate bubbles.
Vinified organically, the grapes were carefully selected, destemmed and gently pressed by in a horizontal press to obtain the must. The juice underwent a slow, temperature controlled fermentation in stainless steel tanks at 18å¡C reducing to 14å¡C, with selected yeasts. The wine underwent secondary fermentation in pressurised tanks known as the Charmat method, resulting in the gently sparkling wine, which was then aged in stainless steel tanks to preserve the freshness and pure fruit aromatics.
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