Malibran: Surprising prosecco, indeed. Why? sediments of course.

In Winemakers & Vineyards by Alessandro PepeLeave a Comment

 

Prosecco "with the sediments". Loris describes us his prosecco as a champenoise method, without disgorgment, so the lees remain on the 'bottom' ('fondo', in Italian) of the bottle. He looks for the pleasantness of his wiens, with a certain inclination for dry style.
 

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