CHARACTERISTICS:
Spumante produced with the long charmat method: 4 months in autoclave; this process occurs at controlled temperatures, creating a very fine and creamy perlage in the mouth. Notes of green, hints of green apple, and aromas of white flowers, acacia flowers. The long charmat method brings out notes of classic method, hints of bread crust.
It pairs well with fatty fish dishes, but is also pleasant as an aperitif accompanied by salty foods.