.metodo classico brut nature
Grapes: 100% Garganega
Vinification: After destemming, the skins remain in contact with the must at a temperature of 6°C for 10–12 hours. This step serves to extract the full character of the Garganega grape from the skins.
Fermentation takes place in steel tanks over 10–15 days at a controlled temperature of 16°C. This is followed by bottling for the second fermentation. The wine then rests on its lees for 36 months. The *remuage* (riddling) process lasts about a month, after which the bottles are opened for *disgorgement*. No additions are made to the wine during the disgorgement process.
Production area: Val Tramigna, Veneto, Italy
12% abv.
.bianco veronese I.G.T.
Grapes: 100% Garganega
Vinification: Fermentation begins in stainless steel tanks and concludes in 500-liter oak barrels, where the wine then remains for approximately another 6 months in contact with its lees.
Production area: Val Tramigna, Veneto, Italy
12,5% abv.
.rosso veronese I.G.T.
Grapes: 100% Rondinella
Vinification: The grapes are crushed a few hours after harvest. The must ferments in temperature-controlled steel tanks for about 15 days. Following several rackings, the wine continues to mature in steel tanks, where it remains until it is bottled.
Production area: Val Tramigna, Veneto, Italy
12% abv.