Spumante Champenoise method
White grapes native to Verona.
Soft pressing of the grapes. Fermentation in steel at a controlled temperature. Second fermentation in bottle with champenoise method for at least 24 months.
24 months after harvesting.
Colour: straw yellow with golden hues.
Ideal with appetizers and fish dishes, but also with dishes of white meat. Excellent with cheeses; it may also be accompanied with dessert.