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Bianco
Vino Frizzante a Fermentazione in Bottiglia Grape varieties: 60% Garganega, 20% Malvasia, 20% Trebbiano Toscano. Vinification: pressing, stripping and fermentation with maceration for 6 days with manual daily punching down. Re-fermentation in April on the marc of the Passito of Rosario. Fining: in steel tanks, bottled whilst slightly fermenting to characterise the wine and make it naturally sparkling. Serving temperature: 10°-12° C Serve with: grana padano cheese, pandoro cake, cream cakes. |
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