Bombino Bianco Brut Metodo Classico

Manual harvest in boxes in mid-August; static decantation of the must after soft pressing of the whole bunches; fermentation at a temperature of 16°C, maturation in steel; the wine spends 24 months in the bottle before disgorgement, according to the Classic Method.

Light yellow colour, fine and persistent perlage; nose of green apple, citrus fruits and white flowers, with hints of almonds, honey and toasted brioche; fresh and harmonious sip, with good persistence.

Aperitif, land and sea starters.