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rich butter and egg yolks
Maturation for 330 days in amphora
Interesting with a mixed cold cuts platter
it best expresses its personality with "trippe alla veneta" (Venetian-style tripe)
The 2019 vintage stands out for its highly concentrated
metodo classico extra brut rose sette pistacchio rich butter and egg yolksRos 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