Production technology: Manual harvest in boxes after the ripening of the grapes destinated to the Metodo Classico production. After static cold fining of the wort, the white vinification takes place in steel tanks at a fermentation temperature of 14-16°C, for about 15-20 days. Ended the first alcoholic fermentation, the wine rests in steel and then it undergoes to a second fermentation in bottle following the Metodo Classico, adding selected yeasts. Subsequently, the wine is refined for a period of 36 months. At the disgorgement moment, the bottles are refilled with the same sparkling wine, without adding any liquer d’expedition. 
 
Organoleptic properties: A bright straw yellow colour and a persistent finish are key element to make this wine unique. The nose releases hints of yeast and bread crust, well complemented with white pulp fruit and mineral flavours. In the mouth, the first sip is characterized by a fine and creamy foam. The good acidity and the important salinity make the sip long with a clear fruity finish.