When the wine becomes SPUMANTE

Bubbles. Effervescence sustains the imagination. It brings joy. It inspires sensuality. Bubbles, messengers of the senses. They convey flavour. They spread the aroma. They are created in tanks, after the secondary blending, carried out by man in the wine cellar.

The grapes from the various vineyards are vinified separately. Blended according to precise doses, the wines acquire the required organoleptic properties. In pressurised tanks, sugars and yeasts trigger the ‘prise de mousse’: the bubbles begin to develop. The wine becomes sparkling.

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