crostata con confettura a base di albicocca 550g Format:550g where the wine remains on

where the wine remains on the lees for 36–48 months until disgorgement

with small

static decantation of the must

and natural drying for an authentic expression of Garganega

Add a ladle of hot salted water at a time

crostata con confettura a base di albicocca 550g Format:550g where the wine remains onA simple but always tasty dessert, the shortcrust pastry dough enhances the flavour of fresh Bavarian butter and free range chicken eggs from small local producers. Without hydrogenated vegetable fats with 50% apricot filling. Ingredients SHORTCRUST PASTRY: type 0 soft WHEAT flour, BUTTER, sugar, EGG yolk, honey, salt, flavourings, raising agents: sodium diphosphate, sodium bicarbonate. APRICOT FILLING 42%: apricot puree 50%, glucose fructose syrup,