Vine: Chardonnay (70%) – Pinot Nero (30%).
Harvest: from the end of August to the beginning of September.
Training system: Guyot.
Vinification: hand picked grapes, soft and progressive crushing with must fractionation and alcoholic fermentation in steel tuns at controlled temperature between 16 and 18°C.
Maturation: cuvee are prepared during the spring following the harvest, followed by a second fermentation in bottles and refinement in contact with its own yeasts for at least 30 months. Additional two months after disgorging.
Tasting notes: straw-yellow color, abundant froth, fine and persistent perlage, complex aroma with notes of dried fruit, tobacco and spices, evolved taste with roasted notes.