Negroamaro and Chardonnay.
Gentle pressing. After first fermenting in steel for 20 days, the wine is also refined in steel tanks for a further 6 months. The base wine then is put into bottles to undergo the secondary fermentation and sits on the lees for 15 months. The disgorgement is carried out with the addition of expedition liqueur.
4° – 6° C
Enjoy this “metodo classico” suitable both as an aperitif and as a food sparkling wine combined with seafood-based recipes, crustaceans, shellfish, cheeses of medium and long aging, italian cold cuts, white meat.
Brut RosÉ: Traditional method sparkling wine