||White sparkling classic method brut
||50% Chardonnay, 50% Pinot Nero
|Yield x hectare
||60-70 hi of wine per hectare.
||Separate vinification of the two varieties, with soft pressing of the whole grapes and first fermentation in temperature-controlled stainless steel tanks at 15-16°C.
||Ageing on the lees lasts for at least 24 months before disgorgement.
||It is particularly recommended as an aperitif but it can be appreciated also to all courses of a meal, it goes well with delicate dishes, fish and finger food.