||White sparkling classic method pas dosé
||Plots in the town of Gussago (Brescia).
||When they become fully ripe, the grapes are picked extremely quickly and pressed gently. The most is kept at 8 °C for some days and then at 18 °C until the fermentation is over. The cuvee is produced in Spring by a panel of expert tasters, then bottling follows for bottle fermentation.
||The wine is aged on the yeasts in the bottle for at least 30 months.
||It is a wine suited for all courses, excellent with fish or as an aperitif.