Soft pressing, fermentation in stainless steel vats at a controlled temperature. The base wine is left to mature in French barriques for about 3 months and then introduced into the bottle in contact with yeast, where is the second and slow natural fermentation in glass. 100% Chardonnay. 24 months on the lees.

Soft pressing of must, fermentation in stainless steel vats at controlled temperature. The Pinot Nero remains on the skins for a short period to give color. Successively transferred to bottles in contact with the yeasts for a second fermentation. Manual turning on racks for 30 days, and after removal of residue, 2-3 months refining in…

Soft pressing, fermentation in stainless steel vats and oak barrels at a controlled temperature. The base wine is kept in contact with the lees before fermentation for about 3 months. Then after a light filtration is carried out the draw to start the slow second fermentation in the bottle which takes place during the fermentation.…