||White sparkling charmat method dry
||S. Stefano di Valdobbiadene (TV)
||Capuccina modificata “Metodo Valdobbiadene”.
||Off skins by gentle pressing. Primary fermentation: statical decantation and temperature controlled fermentation. Foaming: 30 - 40 days.
||1 - 3 months. Refermentation in big tanks “Charmat” method.
||Ideal to finish a exquisite meal, perfect for special occasions and it pairs very well with our traditional “sopressa”
||Price Col Vetoraz Cartizze Superiore Dry 2018 € 17.40