Aromas of ripe golden apples, acacia, and honeysuckle are exhibited on the nose. On the palate, the wine is dry, fresh and fruit-driven with citrus and stone-fruit flavors. Whole grapes are softly pressed, and the must is stored in controlled temperature tanks after a first racking. It is then inoculated with selected yeast cultures, and fermentation takes place at a controlled temperature of 15-16°C (60°F). Upon reaching the required alcohol and sugar content, fermentation is stopped by refrigeration. After a two month period on lees, the sparkling wine is ready for bottling.