Slight straw-yellow color, brilliant, very fine persistent perlage.
Good intensity and aromatic persistency, fragrant scents with delicate but defined recognition of moscat grapes, sage honey and exotic fruit.
Sweet, quite warm and soft, with a good freshness and notable balance with the soft components.
Manual early grape picking. Soft pressing, cleaning of the must and fermentation at a controlled temperature. Re-fermentation in large vats according to the Martinotti method (charmat).
Desserts with buttery, aromatic leavened pastry such as Milanese panettone, Veronese pandoro, or typical Italian Easter cake. Sponge cakes or semi-frozen desserts with white / yellow fruit or cream and sultanas, zabaglione, creme brule, “tiramisù”, and must biscuits with raisins etc.