Chardonnay 70% and Pinot Nero 30%; 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.
Bright pale straw yellow and a delicate, persistent perlage. Decidedly fragrant aroma with hints of wholesome yeast and unripe fruit. The flavour is distinctly fresh and dry with a pleasant froth. The finish is flavoursome and dry with an underlying almondy taste.