A new edition of our Metodo Classico– a project developed with the intention of exploring long bottle conditioning processes.
Produced in only 4,000 units, the 2018 reserve spent more time in the wooden barrels (after a first fermentation in stainless steel) with the aim of obtaining slightly sour notes, a lighter body and a beer that is even more pleasant to drink.
This was followed by a bottle conditioning process of well over 18 months, with planned tastings that gave the master brewer the opportunity to create an elegant and rich bouquet of flavors.
To finalize the aging process, after disgorging the beer was stored at a controlled temperature for a year before being released on the market.
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