||White sparkling classic method brut
||Soft press with fermentation at controlled temperature 14-16 °C and then cut for second fermentation.
||On the yeasts for minimum 36 months in underground cellars.
||It is recommended as an aperitif and goes well with all sorts of fish and shellfish, particularly oysters.
||Price Giannitessari Lessini Durello 36 Mesi Metodo Classico € 16.50