Creaman Bianco Brut

GRAPE VARIETIES: Garganega 100%

WINE-MAKING TECHNIQUE: After a soft press, the must is then cleaned. Fermentation is carried out in inox steel vats for 10 – 15 days at a controlled temperature of 16 – 18°C. The wine is then bottle where it is left to ferment a second time on its lees. The wine is left for 60 months to rest. Remuage takes about 1 month then the wine is ready for degorgement.

TASTING NOTES: The wine is a vibrant yellow colour with a bouquet of bread crust and some citrus fruit aromas such as citron (type of lemon). On the palate the wine is fresh and delicate, characteristic of the Garganega variety.