Metodo Classico Millesimato
First year of production
Chiavennasca 92%, Pignola 4%, Rossola 4%
Municipalities of Ponte in Valtellina and Teglio
South, 500 - 730 m a.s.l.
The base sparkling wine rests in steel tanks until the spring following the harvest. After the tirage or second fermentation, the wine is aged on lees for at least 36 months before dégorgement.
Typical colour of onion skin. Fine and continuous perlage. Intense aroma with notes of yeast, plum and walnut. In the mouth it is dry and fragrant, with a good structure and persistent freshness. Excellent drinkability.
Appetizers based on fish and shellfish, white meat and traditional dishes like “pizzocheri”.