BRUT GOLD

Production method: pressing of the grapes and separation of the must from the skins within 48 hours. Second fermentation (Presa di Spuma) natural in pressure steel tanks (Charmat method). The entire fermentation and refermentation process takes place at a controlled temperature without ever exceeding 18-19°C in order to preserve and enhance the typical flavors and fragrances of the selected grapes.

Pairings: Perfect as an aperitif, it is ideal with delicate first courses, fish, white meats and cheeses, but also with spicy foods thanks to its good acidity and freshness