Typology: Martinotti Method (secondary fermentation in autoclave).

Vineyards: Monfumo and Castelcucco, average age 40 years.

Altitude: between 200 and 300 meters above sea level.

Grapes: Glera 90%, Verdiso, Bianchetta and Perera 10%.

Vinification: the grapes are selected and harvested by hand, pressed in a conditioned environment and subsequent fermentation of the must in steel.

Sparkling process: slow refermentation in autoclave for 40 days and subsequent bottling.

Visual sensation: crystal clear, splendid straw colour with green reflections, small and persistent bubbles rise from the glass.

Olfactory sensation: intense aromas of green apple, Abate pear and sweet acacia. Mediterranean puffs emerge from the soil composed of ancient marine clays.

Gustatory sensation: extremely elegant and balanced. Vertical, persistent, and corresponding to the aftertaste. In the glass it indulges with floral, spicy and fruity notes.

Dosage: Non-dosé.