The first fermentation of Chardonnay and Pinot Bianco takes place in steel, part of the Pinot Bianco ferments in wood too. Both typologies age some months on their lees and at the end of the winter they’re assembled. Then there’s the start of the second, fundamental, fermentation; that in bottle. The rest of the wine on its lees is of minimum 36 months. The disgorging and a little addition of liquer d’expedition close the production cycle.
At the sight is straw yellow of medium intensity with a fine and persistent perlage. At the nose are well pronounced the yeast notes with hints of bread crust and delicate sensations of dried and exotic fruit. The palate is fresh, well balanced, harmonic and well bodied.
Michelangelo is a classic aperitif wine, from fish appetizers to delicate and not too much aromatic first courses. Not recommended at the end of the meal, with or without desserts.