FAUSTO ZAZZARA

PAS DOSÈ

METODO CLASSICO

Grape blend: pecorino, cococciola, passerina from growers in Crecchio.

Harvest: by hand, late September–early October.

Vinification: soft crushing of the grapes and fermentation that respects varietal traits.

Secondary fermentation: in Tocco da Casauria, on the slopes of Mount Majella and Mount Morrone. The bottles are stacked at a temperature of 12–16 °C, in the Cantina Diffusa Fausto Zazzara cellar caves. Ageing on the lees for 24–60 months for further refinement. Manual remuage and disgorgement without liqueur d’expédition.

Sensory Profile: hints of aromatic herbs and ripe citrus fruits. Full, poised, dry mouth.