Grape variety: 100% Erbaluce, in a pergola system.

Harvest: first ten days of September after systematic control of the ripening of the grapes.

Winemaking:The harvested grapes are destemmed and sent to a soft press. The decanted must is decanted and inoculated with yeasts for fermentation in steel tanks. After the draft, it is kept on yeasts in the bottle for at least 24 hours
months, before disgorgement.

Tasting notes:stands outview the intense straw yellow color and the effervescence develops in a succession of chains that form a fine and long perlage;
theperfumes they range from floral notes of acacia to fruity hints of apple and citrus, and then evolve into the fragrance of freshly baked biscuits.
Thetaste it is decisive, fresh, the fruity and citrus notes return with a long finish.

Suggestions and pairings:Recommended serving temperature around 7 °C;
Pleasant, versatile and easy to drink; it goes particularly well with traditional Canavese appetizers.