Tipologia Vino: Spumante Brut Metodo Classico Colli di Parma D.O.C. Vitigno: Malvasia di Candia Aromatica Tipologia d’impianto del vigneto: Vigneti a 300/400 mt. d’altezza con esposizione ideale, allevamento a guyot Vinificazione: In bianco, preceduta da una particolare “macerazione pellicolare”, fermentazione a bassa temperatura con lieviti selezionati per “estrarre” tutte le note aromatiche Rifermentazione: In bottiglia con lieviti selezionati; permanenza in bottiglia per un minimo di 9 mesi. La rifermentazione avviene grazie solo agli zuccheri residui provenienti dall’uva Gradazione alcolica: 12,5% vol. Colore: Oro lucente, spuma bianca e finissima Profumo: Ricco e complesso per la spumantizzazione e l’aroma del vino base; note verdi di salvia e di fiori bianchi Gusto: Elegantemente aromatico Accostamenti: Dai salumi di Parma ai primi piatti, dalle carni bianche alla cucina estiva Temperatura di servizio: 6 – 8 °C
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