Production Area:
Villa Rovero vineyards

Altitude:
Approximately 170 metres above sea level

Soil Type:
Clay and limestone composition

Training System:
Cappuccina–Sylvoz

Vine Density:
3,000 vines per hectare

Harvest Period:
First ten days of September

Winemaking Method:
White vinification with gentle pressing. Fermentation is carried out using selected yeasts at a controlled temperature of 18°C for approximately 15 days. Following decanting, the wine is stored in temperature-controlled stainless steel tanks at 8°C until the sparkling process begins.

Bottle Refinement:
30 days

Tasting Notes:
Bright and sparkling, with a persistent, fine foam. Straw yellow in colour with greenish reflections. On the nose, it is fresh and fruity, with notes of green apple. On the palate, it is dry, fresh, and well-structured.

Food Pairing:
Ideal as an aperitif and perfectly suited to fish starters and light seafood dishes.

Serving Temperature:
6–8°C

Alcohol Content:
11% vol.