crostata con confettura a base di albicocca 550g Format:550g White vinification with soft pressing

White vinification with soft pressing

the winery cultivates the Grignolino grape variety using careful and non-invasive agronomic techniques

Ideal as an aperitif to accompany sweet and sour and spicy dishes

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

where the sun's rays offer the Prosecco grapes better ripening

crostata con confettura a base di albicocca 550g Format:550g White vinification with soft pressingA simple but always tasty dessert, the shortcrust pastry dough enhances the flavour of fresh Bavarian butter and free range chicken eggs from small local producers. Without hydrogenated vegetable fats with 50% apricot filling. Ingredients SHORTCRUST PASTRY: type 0 soft WHEAT flour, BUTTER, sugar, EGG yolk, honey, salt, flavourings, raising agents: sodium diphosphate, sodium bicarbonate. APRICOT FILLING 42%: apricot puree 50%, glucose fructose syrup,