||White sparkling classic method brut
||70% Chardonnay, 27% Pinot Bianco, 3% Pinot Nero
||Exposure: south, south-west. Altitude: 180-230 m a.s.l.
|Composition of the land
||Moraine and fluvioglacial soil.
||Manual harvest in the period between 16 August and 3 September.
||Soft pressing and fermentation in inox.
||Aging for base wine in inox for 8 months. Aging in bottle for 50 months.
||Appetizers, sautéed vegetables, recipes using tofu, seitan recipes.