||White sparkling charmat method brut
||40% Trebbiano Giallo, 30% Malvasia, 30% Roscetto
|Composition of the land
||Friable, rich in texture.
||From late September until 10 October.
||After a soft crushing there is obtained a wort which is then fermented at a temperature of 13-15 °C. After fermentation, the wine is kept in stainless steel containers before being subjected to the final outlet of the autoclave foam.