||White biodynamic sparkling classic method brut
||The second fermentation takes place normally in the spring, assembling bases of different different vintages, of which a part of the old reserve aged in wood.
||He then spent more than 3 years on the yeasts before disgorgement, and a further 6 months before being put on the market to allow the liqueur to integrate.
||It does best its organoleptic notes when accompanied with fish meals, especially crustaceans. Among the dishes that are best exalted is the sea bass on the cartoccio. It does not disagree with accompanying sweets, especially with almond and candied pasta