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Gazza Ladra IGT Toscana Bianco Frizzante


The ancestral method is a winemaking technique that lies between the Charmat method and the classic method.
It consists of a light pressing of the grapes to extract the native yeasts, naturally present in the bunches followed by low temperature fermentation in stainless steel tanks.
Fermentation is stopped when a sufficient sugar level is reached to resume it after bottling. The enzymes and yeasts present in the bottle ensure that the wine finishes fermenting in a totally natural way, creating a pleasant “petillant”.

The wine is not disgorged, so it is therefore cloudy (so that it’s often called “col fondo” or sur lie) with rather pronounced olfactory hints of bread crust due to the presence of yeast in the bottle.

Wine service advice
It is recommended to serve it at a temperature of 6-8 ° C.
Before uncorking the bottle, it can be swirled gently in order to bring the yeasts that tend to settle on the bottom in suspension: in this way all the glasses obtained will have the same turbidity. Don’t expect a crystalline white wine!

Food pairings
Pizza, Aperitifs, Fresh cheeses, Shellfish Plateau, Fried fish.

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