laGaia

WINEMAKING
We pick up the grapes by hand, and after a soft pressing, the wine ferment in steel tank, under controlled temperature.
We make the blend during the winter, and the wine aged in the tank until the time of the bottling. During the bottling, the wine makes the second fermentation into the bottle, in a controlled temperature, and at the end of it the wine stay with the yeast for 24 months.
After the degorgement, the wine aged for minimum three month before the sale.

TASTING NOTES
Light straw-yellow, very fine and lingering perlage, creamy fizziness, minerality and fruity at the nose.

PAIRING
Great as aperitif and perfect with shellfish, fish in general and particularly with the Vicenza traditional dish: il Baccalà alla Vicentina, which is dried salted codfish.It gives a particular touch to every party.

ONLY ON SIGNORVINO.COM
laGaia is available exclusively at Signorvino. You can find it in their physical stores or online by clicking here!