||White sparkling classic method pas dosé
||The Franciacorta hills (200/220 m. above sea-level)
||After harvesting the grapes carefully selected nell'appezzamento intended, followed by a light pressing, fermentation of the must takes place entirely in natural oak containers (tubs of 32 hl).
||It is put on the market after a long period, at least 60 months in contact with its lees. The bottles produced are vintage.
||It is a good accompaniment to all courses