In the sparkling version the Pignoletto reaches the top of its typicalness, accentuating its own bitterish aftertaste.
It is produced by direct fermentation in autoclave, and letting it rest by its leavens, in order to increase the intensity and naturality of its flavours.
It has an alcohol content of 12%; total acidity: not less than 0.55 percent; dry extract not less than 17 grams per litre.
Even if mainly unknown to the great public, it does not fall compared to other more known and noble species of vines, acting very well as appetizer with cocktail snacks or as a perfect companion to mainly “heavy” pasta dishes such as “Lasagne alla Bolognese” or “Tortellini al Ragù”.
To be served very cold.