Cantine Romagnoli was the first winery in Piacenza’s wine scene to produce Spumanti with the Classic Method. Classic French recipe, Pinot Nero and Chardonnay, which rest on the lees for over 30 months.
The Pigro is:
Pigro Brut: 30 months on the lees and “secret” liquer
Pigro Brut Rosè: 30 months on the lees and light maceration of Pinot Noir on the skins
Pigro Dosaggiozero: 40 months on yeasts and zero sugar residue