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Pale yellow colour, delicious floral aroma, these bubbles are drier than most of Proseccos. Rich in flavours but not too intense, so it will not overpower the flavours of food. Beautiful as a summer aperitif.
*The Charmat méthode, also called méthode cuve close, involves a second fermentation of the wine in a (stainless steel) barrel. Sugar and yeast are added to this tank. During this second fermentation, carbon dioxide is created that can’t escape and thus dissolves in the wine. The famous Proseccos are also made in this way.