The grapes come from the Salemi estate at an altitude of about 170 meters above sea level characterized by a soil with a marly/chalky structure.
Third week of August after a careful selection of the most suitable cru.
After their careful selection, the grapes are gently pressed and vinified in steel tanks at a temperature of about 15°C. Once fermentation has occurred, maturation continues on the yeasts.
Refermentation and Maturation
In the spring following the harvest the base wineundergoes a second fermentation in the bottle at a temperature of 15°C for about 30 days. Once the refermentation is completed the bottles are placed in the stacks for at least 20 months. The bottles are then placed on the "Pupitres" to carry out the "Remuage" (riddling) and allow the clarification of the wine. After about 20 days of riddling the wine is disgorged, no sugars are added to the wine.
Pale yellow with greenish hues, it shows a very fine andpersistent perlage with an elegant crown of froth. Rich on the nose, with hints of yeast and citrus fruits. A full-bodied