Sparkling wine obtained by the ancestral method.
Grapes that in the past were thinned out after mid-August are instead harvested to produce a wine that is extremely enjoyable in its simplicity.
The grapes are harvested by hand and pressed in whole bunches. After static decantation at 5 degrees for a few days, the wine is decanted and inoculated for fermentation in steel vats. Fermentation is interrupted with a few grams of residual sugar to allow re-fermentation in the bottle. The wine, corked at the crown, is not disgorged. If there was residue on the bottom it would be quite natural
6 months' bottle-ageing before release for sale