fermentation at 18°C in steel and “metodo classico” fermentation at 12°C.
minimum 36 months on its own yeast in the bottle.
straw yellow colour, fine and lasting finish with an intense bouquet of bread crust and yeast, dry, sapid and well-balanced.
Perfect as an aperitif, pairs particularly well with crustaceans and oysters, appetisers and first courses.
TO BE SERVED AT:
6°C – 43°F
0,75l – 1,5l