Cheerful yet soft tiny bubbles are the result of long fermentation in the bottle which follows traditional methods. For several months, the bottles are left without any disturbance in the darkest part of the cellar, where the fine lees contribute to the wine the taste of bread crust, croissant, and butter biscuits. Pleasant acidity accentuates the wine's minerality and expands the use of Sentio classic sparkling wines, which are much more than wines for making toasts of joy, as they pair well with cold appetizers, fish, and poultry.
Immediate pressing of harvested grapes with cooling down the must to 10° C in a stainless steel container.After a day the must was decanted and then fermentation started at a controlled temperature of 14 °C. Decanted at the end of fermentation and left on fine lees until March, when was filtered
Rebula 70%, Chardonnay 30%
It is a wine of straw-like yellow colour with golden tinges. It features a rich foam and prolonged release of tiny bubbles.
On the nose we detect the richness of white flesh fruit (apples, pears, peaches), as well as a blossoming spring meadow and pineapple.
In the mouth, a fruity note is complemented by sensations of bread crust and pastries (brioche, butter biscuits).
Stiskanje grozdja in ohladitev mošta na 10° C. Po enem dnevu je bil mošt pretočen in fermentacija se je začela pri 14° C. Po koncu fermentacije je bilo vino pretočeno in puščeno na finih drožeh do marca, ko je bilo prefiltrirano
Recommended as an aperitif, it goes well with all kinds of finger foods.