Nativus Dosaggio Zero

Manual harvesting in boxes with selection in the vineyard, in mid-September; soft pressing of the grapes and maturation of the base wine in stainless steel tanks; sparkling in the Metodo Classico method, with manual remuage on the pupitres, disgorging with simple topping up, without addition of sugar; maturation on the lees varies depending on the requirements of the vintage.

Straw-yellow colour with fine, persistent perlage; complex nose of bread crust and ripe fruit; dry mouthfeel with marked verticality, elegance and finesse.

Aperitifs, seafood starters, fatty grilled fish.