17:null 28:T494,

This sparkling wine was created to celebrate any happy moment of life. A blend of white grapes vinified with the most modern production processes in autoclave with the “Charmat” method.

The process begins with the production of a still base wine obtained by the alcoholic fermentation of grape must. Once the first fermentation has been completed, the base wine is assembled and filtered to obtain a clean, sediment-free product. The filtered base wine is transferred to large pressurised tanks called autoclaves. In these autoclaves, sugar and yeast are added to start the second fermentation. The second fermentation takes place under pressure, which allows the carbon dioxide produced by yeasts to be trapped during fermentation in the wine, thus creating the characteristic bubbles of the sparkling wine.

The Charmat method better preserves the fresh fruity aromas of the grapes, resulting in light and aromatic sparkling wines.

Available formats: 75cl with cork

Pressure: 4.5 atmospheres

Type of sparkling wine: Extra – Dry

*Store in a cool place and in a standing position

*Serve at 6-10°C

29:T494,

This sparkling wine was created to celebrate any happy moment of life. A blend of white grapes vinified with the most modern production processes in autoclave with the “Charmat” method.

The Charmat method better preserves the fresh fruity aromas of the grapes, resulting in light and aromatic sparkling wines.

Available formats: 75cl with cork

Pressure: 4.5 atmospheres

Type of sparkling wine: Extra – Dry

*Store in a cool place and in a standing position

*Serve at 6-10°C

2a:T494,

This sparkling wine was created to celebrate any happy moment of life. A blend of white grapes vinified with the most modern production processes in autoclave with the “Charmat” method.

The Charmat method better preserves the fresh fruity aromas of the grapes, resulting in light and aromatic sparkling wines.

Available formats: 75cl with cork

Pressure: 4.5 atmospheres

Type of sparkling wine: Extra – Dry

*Store in a cool place and in a standing position

*Serve at 6-10°C

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