For fans of the world of classic method Cà Rovere bubbles, the box experience of Brut Cà Rovere, dry bubbles that express themselves in their different shapes and nuances.

Our Brut, as well as being characterized by the same territory of marine origin and therefore rich in flavor and minerality, have the same residual sugar.

The sugar scale for a classic method sparkling wine is as follows:

gives 0 to 3 g/l BRUT NATURE
from 4 to 6 g/l EXTRA GROSS
da 7 a 12 g/l BRUT
da 12 a 17 g/l EXTRA DRY
da 17 a 32 g/l DRY
from 32 to 50 g/l DEMI-SEC

Although the category identifies Bruts with 7 to 12 g/l, our dry sparkling wines have around 5 g/l as residual sugar.