ermes pavese blanc de morgex et de la salle metodo classico but is more elegant and

but is more elegant and well-balanced in its expression

A lovely enveloping taste with nuts and minerality

as well as for shellfish and fish - and it is perfect for barbecues

The untreated juice goes directly to steel barrels

ermes pavese blanc de morgex et de la salle metodo classico but is more elegant andThis Blanc de Morgex et de la Salle Metodo Classico is Ermes Pavese's take on a top spumante. The grapes are 100% Pri Blanc and come from the municipalities of Morgex and La Salle, and are harvested at an altitude of 900 1,200 metres. It is harvested by hand in the last week of September or the first week of October. The wine is made according to the classic method (the Champagne method) and is fermented in the bottle for 18 months. As with Pavese's