PROSECCO A RIFERMENTAZIONE NATURALE
Fonduel
This Is a wine respecting the oenological tradition of Valdobbiadene.
Its secondary fermentation occurs in the bottle during the long winter break and transforms the sugars into alcohol and carbon dioxide resulting in an anarchal perlage and depositing crystalline residuals of exhausted yeasts on the bottom of the bottle (hence the common name Prosecco on the sediment).
The natural evolution in the bottle causes a continuous change of tastes and flavors.
0 %
Alcool
0 gr/lt
Sugar
0 g/lt
Total acidity
