||White biodynamic sparkling classic met. dry
||After pressing the must is put in traditional oak barrels for fermentation, which begins without the addition of selected yeasts and occurs with weekly battonage during the winter and monthly during the summer. This process continues naturally without any intervention and sometimes lasts until July. The malolactic fermentation is low, the natural acidity of the wine is not neutralized as fertilizers do not contain minerals and potassi not ever make any kind of filtration.
||It 'a wine consisting of three successive vintages with aging on the lees in bottle for at least 2 years and half.