||White sparkling classic method extra brut
||Soft press with fermentation at controlled temperature 14-16 °C and complete malolactic fermentation and then cut for second fermentation.
||On the yeasts for minimum 60 months in underground cellars.
||Excellent for the whole meal, particularly with fish dishes, shellfish and oysters.
||Price Giannitessari Lessini Durello 60 Mesi Metodo Classico € 24.20