Grape variety:organically grown Chardonnay and Pinot from estate-owned vineyrads.
Vinification: soft crushing of the grapes with de-stemming; cold maceration for about 2-3 days; soft pressing and static decanting of the must at low temperature; the limpid run starts the fermentation in steel tank at controlled temperature of 16 °C. Cold stabilization and ageing in steel with frequent batonnages.
Secondary fermentation: bottling in the following autumn after harvest by adding fresh must from the new vintage to start the fermentation in bottle.
Dosing syrup: 15 ml per bottle using only the same wine.
Color: brilliant, pale with bright golden hues.
Perlage: abundant, fine and persistent.
Nose: fresh, intense, characteristic of the grape with hints of acacia flower and mineral notes of the Langa terroir.