This traditional method sparkling wine is aged for 24 months on lees, giving a lovely rich buttery character, intense aromas of fresh brioche, mineral notes, and a crunchy acidity – making it the perfect alternative to Champagne and an ideal apéritif. A fully natural wine made with a spontaneous fermentation, bone dry thanks to the fact that there is zero dosage. After all the sugar has been ‘eaten up’ by the second fermentation in the bottle, sparkling wines normally have a little bit of sugar added to offset the acidity – but not here! A sugar free, dry, natural sparkling wine is the result.
Made by: Azienda Agricola Divella
Terroir: Clay and limestone soils of Franciacorta.
Vinification: Vinification in concrete tanks with spontaneous fermentation, ageing in used barrels and second fermentation in the bottle following the Classic Method. Aged for 24 months on the lees.
- Italy, Lombardy
- Azienda Agricola Divella
- Ready To Drink