The grape is picked healthy and whole. After traditional fermentation of the base wine, the second fermentation called "foam creation" takes place in the bottle.
After a long period of ageing on lees which gives the Crémant its finesse, our bottles are patiently stirred to gradually tilt them on their end. This operation allows the lees deposits to gather in the neck until the time of bleeding. Each bottle will then be definitively plugged.">
The region is extended on 52 towns territories located in Cuneo, Asti and Alessandria districts.
It is fermented in tank according to a suitable technology in order to maintain and enhance the distinctive and unique scent of Muscat grape.
First launched in the North American market in 1989, Mondoro is currently available in 35 countries around the world.">