A very good match for most extra-brut Champagne, it pleases the eye with its straw yellow colour with golden highlights and its visible and persistent perlage. To the nose its fragrant and vibrant, with notes of balsamic white flowers and mineral hints. Well-balanced to the palate, with bright acidity and mineral overtones in the long finish.
Carefully selected Pinot Nero grapes are picked early in the morning in order to press them at a natural cool temperature.
The grapes are gently pressed. The free-run must is then naturally clarified. Alcoholic fermentation at 13-15 °C. Natural clarification and stabilisation during the winter at a controlled low temperature. The tirage is done in the spring following the harvest. Secondary fermentation in the bottle at 16 °C. 18-month ageing on the lees.
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