||White sparkling classic method
||Manual harvest, soft pressing.
||A part of Chardonnay is fermented in steel tanks and aged in the same tanks for 7 months at a controlled temperature of 14-16 °C. The remaining part is fermented in French oak barrels, medium toasted, for 7 months. Second fermentation in bottles with a maximum controlled pressure of 5 bar for a creamy and velvety foam. After a minimum aging of 24 months on the lees, it is disgorged.
||The Liqueur d'expédition is made from Chardonnay wine aged in French oak barrels and cane sugar.
||It can very well accompany a whole meal with the exception of desserts.
||Price Bonfadini Franciacorta Saten Carpe Diem € 19.80