Metodo Classico Milazzo and aromatic citrus juice and

and aromatic citrus juice and peel from both orange and lemon

and offers a smooth

Bronze is extruded to create a rough surface area

Sweet and full-bodied

Metodo Classico Milazzo and aromatic citrus juice andMinimum 24 months on the lees. Extreme temperature control in the second fermentation phase, and of the timing of the maturation on the lees. Manual remuage, accurate preparation of the liqueur dexpdition for every dgorgement, respect of the due time for resting and maturation, minimum 6 months after disgorging. An intense foam and a fine and persistent perlage. Brilliant straw yellow colour with refined crown. To the nose an vegetal aromatics