Metodo Classico Milazzo and cooled to 8-10ºC for

and cooled to 8-10ºC for maceration

pitted and preserved in brine

which is often bolder with more tannin

freshly ground coffee

made under strict Protected Designation of Origin (DOP) regulations using pressed pasteurised cow’s milk

Metodo Classico Milazzo and cooled to 8-10ºC forMinimum 24 months on the lees. Extreme temperature control in the second fermentation phase, and of the timing of the maturation on the lees. Manual remuage, accurate preparation of the liqueur dexpdition for every dgorgement, respect of the due time for resting and maturation, minimum 6 months after disgorging. An intense foam and a fine and persistent perlage. Brilliant straw yellow colour with refined crown. To the nose an vegetal aromatics