Pinot Nero 60% and Chardonnay 40%; the percentages may vary slightly with the different vintages.
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature tanks, where alcoholic fermentation takes place at a temperature of 17-19 °C. The wine remains in the tanks to age until the following spring.
A sparkling wine of a clear golden yellow with a minute, persistent and bright perlage. A fragrant aroma of freshly baked bread crust with hints of walnut and Alpine butter. The attack is pleasantly fresh and dry with underlying flavoursome softness. The delicate froth supports and accompanies a ripe exotic fruit finish.