Made from 100% Pinot Nero grapes, which undergo the cryo-maceration process and soft pressing to separate must from pomace.
During the spring, sugar and yeasts are added to the wine which then undergoes secondary fermentation in thermostatically-controlled vats, remaining on the lees for a period of eight months.
The resulting wine is full and sparkling with very fine perlage.
The perfume is ample, fragrant with fine yeasty notes. Flavour is rich, round and noble.