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providing the vines were from Calosso
The grapes are hand-picked and pressed
The crop is pressed and kept on the skins for 3 hours before being decanted into temperature-controlled tanks where it is fermented for 10 days at 15°C using selected yeasts
Emilio Bulfon developed his Moscato Rosa from a late harvest to a partially-dried grape wine ('appasimento')
5 tons per hectare
di Marzo. Greco di Tufo Metodo Classico '1930' Size:6 bottles providing the vines were fromVino Spumante di Qualita Metodo Classico Dosaggio Zero Grape: Greco di Tufo Floral, white peach aromas, ripe tarragon and sage; pure and refreshing, just a touch of tangerine and pineapple on the finish. The gentlest mousse, a very pleasing wine. 13% Cantine di Marzo producer page There have been experiments with Metodo Classico dating back to the 1920s when the Di Marzo family showed their hand after a period of supplying grapes to Northern France
