||White sparkling classic method dry
||It 'a sparkling wine of high quality as everything still worked so expertly crafted and is recognized for its strong characterization of blancdeblanc Erbaluce Caluso making it absolutely original.
||Altitude: between 180 and 200 m. a.s.l.
||Fermentation in the bottle at a controlled temperature in cold air at about 16 ° C for over three months.
||On the lees for 48 months at a suitable temperature.
||As an aperitif or better in all courses, course lunches in fish or otherwise on a delicate menu.