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Duotone panel — violet briefing on the left, lime-sealed detail sheet on the right.
cured meats
Appellation: Bianco Veneto IGT Passito
Interesting with a mixed cold cuts platter
Maturation for 330 days in amphora
Serving temperature: 16-18 °C
metodo classico extra brut rose sette pistacchio cured meatsRos Sette is the ultimate expression of Marco Buvoli's Metodo Classico Ros. It was created as a complex and aristocratic Ros de Saigne , beloved by those seeking the sensations of great vintage ros Champagnes. It is the result of a long process of selection and refinement, using wines from different vintages aged in wood and then blended for the secondary fermentation, which typically takes place between May and June. Marco Buvoli, a great enthusiast