In just an instant Elegance The soil rich in gypsum Low sulfur content The dosing liqueur aged in wood Unfiltered wine.

Produced only in great vintages and using mechanical presses and only first soft pressing. Pumping is avoided by decanting only by gravity in order to avoid oxidation.
Very low use of sulfur: 30 mg / l.
Natural settling. Both alcoholic and malolactic fermentation is done first for two weeks at a controlled temperature and then malolactic fermentation.

The product thus obtained is absolutely not filtered to release all the best aromas and flavors over time. Subsequently 32% of the wine is aged in oak barrels for 9 months, and then immediately passed into the bottle where the wine ages for more than 7 years.

Time has thus given its contribution to complexity, raising the taste of historical excellence to the highest levels!

Hints of hawthorn are mixed with acacia honey, beeswax and almond paste. Once oxygenated, this champagne resumes other scents such as: quince and raspberries, and then moves on to bergamot. The entry into the mouth is tonic and teases the taste buds. A caressing bubble leads us to discover sensations of strawberry jam and ripe blood orange. This harmony reveals a delicate minerality and a pleasant finish that reveals notes of bitter mandarin.

Technical information