Vin Mousseux Brut Méthode Classique

Grape variety: 80% Pinot Noir - 20% Chardonnay
Production area: Langa astigiana, Roddino
Vinification: Soft pressing of the grapes and fermentation of the must alone at 15°C in steel for a period of 10-15 days, followed by 8-10 months' storage in steel. Racking and bottle fermentation in spring according to the 'classic method'.
Serving temperature: 8-10°C
Optimum ageing: 24 months on its own yeasts in the bottle before consumption
Alcohol content: 12.5%.
Food pairings: Perfect as an aperitif, it goes well with cold hors d'oeuvres, including fish, seafood and hard cheeses.