Champagne Method

After a long and careful period of vinification, the bottles are kept at 15° C – 18° C for twelve months, undergoing secondary fermentation in bottle to create bubbles and texture.

After the phases of riddling and degorgement, the wine is aged for a further period, obtaining a densely sparkling wine with very fine perlage.

The perfume is ample and fragrant with elegantly yeasty notes. Flavour is rich, round and noble.