Fugassa Veneta cotta a legna Presidio Slow Food 70g of which saturated fatty

70g of which saturated fatty acids 6

The second fermentation occurs in autoclaves using the Charmat (Martinotti) method

Born from the experience and constant research of Marco Buvoli

and secondary fermentation in bottle on lees for a minimum of 36 months

The care we put into the vineyard is meticulous: we reduce the use of machinery and pesticides to a minimum

Fugassa Veneta cotta a legna Presidio Slow Food 70g of which saturated fattyThe Fugassa Veneta Bottega Bianchin is left to rise slowly, following a traditional process that allows for the development of complex aromas and guarantees a soft and fluffy consistency. Each ingredient used is carefully selected to ensure a perfect balance of flavors and textures. The combination of soft WHEAT flour type 0, sugar, BUTTER, water, EGGS, MILK, yeast, salt and natural citrus flavours gives the cake a unique and enveloping taste. This