Bisso 50 Mesi

The vines grow on predominantly sandy soils of weathered granite with a thin layer of clay in Gallura. The grapes are harvested by hand into small crates. The must is clarified within twelve hours and slowly fermented under temperature control. The second fermentation takes place in the bottle according to the traditional method, with manual riddling on pupitres, ice disgorgement and dosage zéro. The sparkling wine then matures on the lees for 50 months. The nose shows blossom, white-fleshed fruit and dry patisserie; on the palate it is soft, with light acidity and balanced freshness. Source: the estate’s official technical data sheet.