||White sparkling classic met. dry
||In late winter, after the first fermentation that takes place in stainless steel tanks, the wine undergoes a second fermentation in the bottle (after a small addition of sugar and yeast) in special temperature-controlled cellar.
||The wine is aged on its lees for 18 months. The bottles are then introduced into the traditional "pupitres" in cellars in San Casciano, where they stay for about three weeks. After the "disgorgement" the bottles rest for another 3 months.