Product Description:

"After a slow fermentation of the must, the wine ages on its fine lees in a tank for six months. The following Spring, the wine undergoes secondary fermentation in a pressurized tank (Martinotti method). It always finishes with less than 3 g/L of residual sugar so the Folladors label it "Brut Nature." It's a subtle way of distancing themselves from more mass-market Proseccos that have significantly more residual sugar." -Importer