About the wine
Skin maceration takes place for Muscat over 4 days before the juices from the 2 varieties are put together and spontaneous co-fermentation is allowed to take place between Muscat and Malagousia in INOX tanks. No additions, fining or filtering occur. The wine is bottled while fermenting in order to finish the alcoholic fermentation in the bottle, making it naturally sparkling. It remains in contact with the lees for 6 months in the bottle and then it is manually disgorged. No sulfur is added.
This sparkling wine is very fruity with a pleasant aroma of peaches, white fleshed fruits, and elderflower. It is full-bodied in the mouth with good acidity, intense flavors, and well-formed bubbles.