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‘‘Pignoletto’ is an historical indigenous wine grape variety from Colli Bolognesi area, revalued with great appreciation in the last years. It is a sparkling (spumante) wine, made by the méthode traditionnelle with the natural fermentation in bottle. After the first fermentation in steel tanks under a controlled temperature of 18°C, the wine is bottled for the secondary fermentation and kept on the lees for six months at least before dégorgement. Refining in bottle for other 60 days.
The result is an excellent Pignoletto wine, with a fine pérlage and a nice balance between an elegant aroma and harmonious taste.

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