Back to the volcanic Aurelio's Bono. The company is located in the heart of Franciacorta distinguishes itself by its biodynamic production. His sparkling wine, no dosage, and not less than 60 months on the lees, are the ideal combination for bread made with flour Molino Moras, raised at a controlled temperature for 24 hours and the queen of the seas of Grado, Anchovy Isolana, made as it was in the past by the skilled hands of the women in Grado.
Nature Millesimato Cuvée 60 2007
Cremant Brut millesimato 2006
Rosé Nature Saigne millesimato 2004
Brut Nature millesimato 2000
Matching Unsalted bread, rye bread, bread with cuttlefish, anchovies from Grado, Santonego.
Reservations required and binding 0432 204688 or info@aisfvg.it
Cost for the event ? 30
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