Production Area: Grapes from the regions of Veneto and Emilia Romagna.
Grape Variety: White grapes suitable for spumantizzazione, in particular Trebbiano and Garganega.
Production Method: Pressing and separation of the must from the skins within 48 hours. Second fermentation in pressurized stainless‑steel tanks (Charmat Method). The entire process takes place at controlled temperatures, always below 18–19°C, to preserve and enhance the aromas and fragrances of the selected grapes.”
Storage: Store in a cool, dry place, away from direct sunlight.
