A vintage classic method wine made from an accurate selection of grapes, coming from vineyards located at an altitude of 480 metres a.s.l.
50hl per hectare average age of the vines is 15 years.
Manual selection is made before a soft pressing. First fermentation occurs in steel vats at a temperature of 14°C. The second fermentation occurs in the bottle for 1 month at a temperature of 14°C.
In the bottle on yeasts for 30/40 months with a periodical remuage of the bottles.
Light staw-yellow, pinkish hints with a fine and persistent perlage.
Great nose with hints of rennet apple, jasmine, honey, bread crust.
Dry, well-balanced acidity and remarcable structure give to this wine a long and impressive persistence in the palate.