||Rosè sparkling classic method
||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.
||Ideal as an aperitif, it goes well with fish based dishes and creamy risottos.
||Price Giannitessari Lessini Durello 36 Mesi Rosè Metodo Classico € 16.40