Cultural notes: organic farming. Cordon spur pruning system with planted density of 3500 vines per hectare.
Harvest period: first half of September; hand harvested with careful selection of the clusters.
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 clear must starts the spontaneous fermentation in steel tank at controlled temperature of 16 – 18 °C. Cold stabilization and aging in steel vats with frequent batonnages.
Secondary fermentation: bottling in the autumn following harvest by adding must of Chardonnay grapes to start the fermentation in bottle.
Aging: Bbttles are positioned in the underground cellars. Maturation sur lie for a minimum of 36 months before disgorgement. Remuage done by hand on classic pupitres.
Style: zero dosage.

Caratteristiche organolettiche:
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. Mouth: full, mineral and lingering.