Vine: Chardonnay (100%).
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 24 months. Additional two months after disgorging. Added pressure inside the bottle of 5 atm.
Tasting notes: straw-yellow color, soft and persistent froth, fine and persistent perlage, fresh, intense aroma with pleasantly mineral taste.