||White sparkling classic method extra brut
||85% Chardonnay, 15% Pinot Nero
||Clusters are handpicked, soft-pressed in a pneumatic press, and then fermented in temperature-controlled steel vats. Second fermentation: during Spring after harvest.
||7 months in steel. Ageing on the lees: at least 20 months. Post-disgorgement ageing: 3-4 months.
||Enjoy on all occasions but perfect with seafood and fish.