Brut Metodo Classico
controlled fermentation in steel tanks at 18°C. After the alcoholic fermentation, the sparkling base rests in steel tanks until May of the year following the harvest. Subsequently, yeast and sugar are added and then bottled where the second fermentation takes place. After restingon the lees for 60 months, it follows the disgorgement without dosage.
pale straw yellow color, fine and persistent perlage, aromas of white flowers, citrus hints, crust of bread on the finish, fresh and stimulating taste of good structure with a soft finish.
ideal as an aperitif, with shellfish, fish and white meat.
0.75 ldownload pdf