To be honest, I am confused. This wine definitely lacks acidity. Combined with a higher RS level, it just makes me sad. I remember a story about the first sparkling wine produced by Ion Luca from Carpe Diem (MD). Their Japanese importer tasted the wine prior to disgorgement and said: I am going to buy most (half?) of the stock if you keep it brut nature. And here I am, tasting traditional brut made by a famous Sicilian winery.

Look, this wine is good, no doubt. It has a charming and expressive bouquet of bread, stone fruits, honeysuckle, butter, and lemons. The palate is round, creamy, and generous. It is definitely not simple and interesting sparkling. It's not my business, but it seems like it was deliberately made in a more mass-market style. I am really curious to taste their Extra Brut version of this wine.