Capocollo bollicine then left to rest for

then left to rest for 10-15 days in ventilated rooms

to accompany delicate dishes based on fish

Vinification notes: Appassimento of about 3 months before destemming and gentle pressing

pistachio grains

Dosaggio Extra Brut 1

Capocollo bollicine then left to rest forThe capocollo produced by Agriturismo La Baita is an artisanal cured meat that embodies the authentic taste of Venetian cuisine. Made with Italian pork from local farms and enriched with traditional local spices and aromas, without the use of preservatives, this delicacy is the result of a dedication to quality and tradition. Every step of the production process is characterized by the utmost care and respect for the ancient recipes handed down from