Sparkling White

Production Area: Production area located in the regions of Veneto and Emilia-Romagna.

Production method: White vinification (immediate separation of the skins from the must)  . Second natural fermentation (Presa di Spuma) in pressure steel tanks, which leads to the formation of carbon dioxide and the exaltation of the aromatic and fruity notes (Charmat method). The entire fermentation and refermentation process takes place at a controlled temperature without ever exceeding 18-19°C in order to enhance the typical flavors and fragrances of the grapes.

Pairings: Ideal for any meal, but exceptional with appetizers, first courses, seafood and shellfish, cheeses and grilled vegetables