Behind thick walls and iron gates, the Praeclarus Brut matures and ferments for at least 48 months, according to the traditional method, on selected yeasts at a controlled temperature of 12 ° C. In the old military bunker of St. Paul, lie real treasures of the cellar: thousands of bottles of sparkling wine, lined up as works of art, crammed in the different rooms of this two-story blockhouse dating back to World War II. After four years the Praeclarus, placed on 'pupitre' with the bottle neck facing down, is ready to be given the final touch.

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