||White sparkling classic method
||Soft press with fermentation at ontrolled temperature 14-16 °C and complete malolactic fermentation, then cut for second fermentation.
||On the yeasts for minimum 8-9 years in underground cellars.
||Excellent for the whole meal, particularly with fish based dishes, like baccalà and grilled meat.
||Price Giannitessari Lessini Durello 120 Mesi Metodo Classico € 35.00