QMF
The base wine was vinified by direct pressing of chilled grapes in a vacuum press, and the must was clarified by static sedimentation. Fermentation of the base wine took place in stainless steel tanks at 16°C. The sparkling wine was obtained by the traditional method, with refermentation in the cellar at 16°C and aging on lees for a minimum of 3 months. After disgorgement, the minimum aging before commercialization is 1 month.
Allergens information
Contains sulphites.
SKU: 101165