Metodo Classico Extra Brut Rosè Sette Vespaiolo fresh salads

fresh salads

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

which takes place between May and June

con una piacevole freschezza e un retrogusto fruttato che invita al sorso

This approach has also been refined thanks to significant professional experience in Burgundy

Metodo Classico Extra Brut Rosè Sette Vespaiolo fresh saladsRos 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