Production Area: Grapes from the Veneto region.
Grape Variety: Red grapes suited to spumantizzazione, from a single vintage, in particular Merlot and Raboso
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.
