Effervescent wines are made traditionally. Aging of wine on sediment is longer and lasts up to 18 months, which helps develop the aromas of bread crust and sweet brioche, typical of the best effervescent wines worldwide.
Effervescent wines are made traditionally. Aging of wine on sediment is longer and lasts up to 18 months, which helps develop the aromas of bread crust and sweet brioche, typical of the best effervescent wines worldwide.