Sparkling Pignoletto D.O.C.



Soft pressing at low pressure; immediate separation of the first pressing must which is then fermented due to the selection of yeasts in stainless steel tanks at 14 C°, until the sugar content is almost eliminated and developing the desired pressure.


It develops sur lies using the cell walls of the yeasts to be then aged in bottles for at least 30 days.

Pack of 6 bottles (7.10 euro/bottle)





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