Soft straw-yellow, brilliant, fine, numerous bubbles with a good persistency.
Good intensity and aromatic persistency. Fragrant scents with delicate but distinct hints of muscat grapes, sage, honey and exotic fruit.
Sweet, quite warm, soft, with a good freshness which is well balanced with the soft components. Delicate body. A pleasant and persistent taste and scent, slightly bitter aftertaste of sage and muscat grapes.
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).
Buttery, aromatic desserts with leavened pastry such as Milanese panettone or Veronese pandoro, or typical Italian Easter cake. Sponge based desserts or semi-frozen desserts with white/yellow fruits or cream and sultanas, zabaglione, creme brule, “tiramisù” or must biscuits with raisins.