Metodo Classico Extra Brut Rosè Sette Vespaiolo at the end of which

at the end of which the yeast residues settle to the bottom

Grape Variety: Merlot Kanthus

fresh salads

con una rigorosa selezione dei grappoli migliori

con lavorazioni manuali e rese contenute che permettono di ottenere uve di forte identità territoriale

Metodo Classico Extra Brut Rosè Sette Vespaiolo at the end of whichRos Sette is the ultimate expression of Marco Buvoli's Metodo Classico Ros. It was created as a complex and aristocratic Ros de Saigne , beloved by those seeking the sensations of great vintage ros Champagnes. It is the result of a long process of selection and refinement, using wines from different vintages aged in wood and then blended for the secondary fermentation, which typically takes place between May and June. Marco Buvoli, a great enthusiast