||White sparkling classic method brut
||70% Chardonnay, 10% Pinot Bianco, 20% Pinot Nero
||Clusters are handpicked, soft pressing is carried out in a pneumatic press, and fermentation takes place in steel vats, at controlled temperature. Second fermentation: during the Spring following harvest.
||7 months in steel. Ageing on the lees: at least 20 months. Post-disgorgement ageing: 6-7 months.
||Recommended during mealtimes, perfect as an aperitif.