ProductUpdated on 18 February 2026

CLASSIC METHOD - 48 MONTHS

Owner at Azienda Vitivinicola Pietro Cassina

Lessona, Italy

About

  • 100% ERBALUCE

  • 48 MONTHS ON THE YEASTS

  • THE VINIFICATION Come the pressing of the grapes, fermentation starts at controlled temperature, addition of selected yeasts and subsequent bottling with the start of re-fermentation in the bottle according to the Metodo Classico.

    The stay with maturation on the yeasts ranges from a minimum of 24 to a maximum of 48 months.

    Then occurs the cleaning (disgorgement) from lees with refilling. This Method enhances the characteristics of Erbaluce.

Looking for

  • Wholesaler and Distributor
  • Importer
  • Ho.Re.Ca.
  • Wine Shop

Applies to

  • Sparkling Wine

Organisation

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