The nose opens with a bouquet of flowers and white fruit, next to notes of aromatic herbs and a slightly citrus note. In the mouth it is fresh, delicate and balanced, with a good effervescence. Old-school bottle fermented but less rustic. The harvest is strictly carried out by hand. The fermentation lasts about two weeks and it is done at a low temperature in order to obtain more elegant aromas. The wine is kept in cement tanks for 60 days for the primary fermentation. The secondary fermentation takes place in the bottle (Champenoise method), without racking off the lees. Bottle aging for some months, prior to the selling of the product.