Fugassa Veneta cotta a legna Presidio Slow Food and secondary fermentation in bottle

and secondary fermentation in bottle on lees for a minimum of 36 months

il Pinot Nero trova condizioni ideali per sviluppare un profilo raffinato

70g of which saturated fatty acids 6

The care we put into the vineyard is meticulous: we reduce the use of machinery and pesticides to a minimum

Born from the experience and constant research of Marco Buvoli

Fugassa Veneta cotta a legna Presidio Slow Food and secondary fermentation in bottleThe Fugassa Veneta Bottega Bianchin is left to rise slowly, following a traditional process that allows for the development of complex aromas and guarantees a soft and fluffy consistency. Each ingredient used is carefully selected to ensure a perfect balance of flavors and textures. The combination of soft WHEAT flour type 0, sugar, BUTTER, water, EGGS, MILK, yeast, salt and natural citrus flavours gives the cake a unique and enveloping taste. This