Non-alcoholic prosecco produced by the dealcoholization method, dry (4,8g/l sugar) Delicate fruity aroma, the taste shows tons of pear, citrus and vanilla. The optimum serving temperature is 8-10 °C.
Non-alcoholic prosecco produced by the dealcoholization method, dry (4,8g/l sugar)
Delicate fruity aroma, the taste shows tons of pear, citrus and vanilla.
The optimum serving temperature is 8-10 °C.
