Metodo Classico Ascheri

Our stylistic expression from another perspective

Usual harvest time: 15th/30th August

First Fermentation: 14 days at 18°C in stainless steel tanks

Second Fermentation: in bottle according the Classic Method at 12°C

Degorgement: after a minimum period of 12 months on the lees


  • light straw yellow colour
  • elegant and persistent perlage
  • bouquet of bread crust, candied citrus fruits, honey and toasted hazelnuts
  • on the palate all the elements are well balanced exalting pleasantness and complexity
  • very elegant, balanced and gently sapid

Serve at: 6°/8°C

Try it with: appetizers, starters, light main courses and fish dishes. Perfect in every occasion.

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Formats:0,75 Lt