Cap Classique and Méthode Ancestrale

All the grapes are handpicked in crates. The whole bunches are gently pressed in pneumatic presses to collect the purest juices, named cuvée. After two days of settling, the juice is fermented in stainless steel tanks at about 14-17°C, with specially selected yeast strains. No malolactic fermentation is done to preserve the freshness of the wine. Meticulous blending is done before being bottled. After fermentation in the bottle, the wine is aged on the lees for at least 12 months prior to disgorgement.

Smoked salmon with cream cheese on crostini garnished with dill. Prosciutto e Melone (Prosciutto wrapped sweet melon). Creamy pasta with wild Porcini mushroom and parmigiano. Cheesecake with raspberry coulis.