Residual sugar 6.5 g/l
Total acididty 6 g/l
Light straw yellow colour with very fine and continuous perlage.
Typical elegant bouquet, showing clean and fruity notes.
Distinctive and acidulous taste, with a very pleasant and nicely balanced dryness.
After secondary fermentation in vats and few days of ageing on the lees, the wine is then bottled and left to age in the bottle for a few weeks.
Dedicated to the world of Japanese cuisine, this Brut cuvée has been created especially to be paired with fish and raw seafood, such as sushi and sashimi.
Serve immediately after opening at 6-8 °C.