||White sparkling ancestral method
|Composition of the land
||Mixed clayey, sandy, with a lot of skeleton, from oxidian decay.
||Controspalliera (Guyot pruning).
||Soft pressing, static decantation, tapping, fermentation in steel with selected yeasts at 18-20 ° C. Refermentation: in September of the following year it is referred to 5% of white must for froth and left to rest for at least six months.
||At least six months in steel.
||Price Quartomoro Z Frizzante sui Lieviti € 12.51