||White sparkling classic method extra brut
||Altitude: 550-670 m. a.s.l. Exposure: South, South-West.
|Composition of the land
||Sandy, loose and porphyritic.
||Manual harvesting in early September.
||Soft pressing of whole grapes in a special Marmonier press, static decantation of the must, fermentation at a controlled temperature in stainless steel tanks.
||On the lees for about 6 months, re-fermentation in the bottle, at least 60 months on the yeast.
||Price Cesarini Sforza 1673 Trento Extra Brut Riserva 2012 € 20.53