||White sparkling classic met.
||Plots surrounding Ome (Brescia).
||When slightly mature, the grapes are picked quickly and pressed gently. The must is then fermented at a controlled temperature of 18 °C; some of the must is placed in small wooden barrels in which, once fermentation is complete, it undergoes a long period of refinement. The cuvee is produced in Spring by a panel of expert tasters, then bottling follows at the most appropriate time.
||The wine is aged on the yeasts in the bottle for at least 36 months.
||It is a wine suited to all courses but it’s unsuitable for strongly flavoured roasts.