||White sparkling classic method brut
||90% Pinot Nero, 10% Riesling
||Facing northwest. Altitude: 390 m. a.s.l.
|Composition of the land
||The soil is of calcareous clay on marl and sandstone.
||Manual harvest from the third week of August with direct pressing of fresh grapes and temperature controlled fermentation in small stainless steel vats
||The following spring 10% of Riesling is added to the Pinot Noir, the cuvee thus obtained is bottled for the second fermentation.
||After 18 months of aging on its lees It is disgorged and marketed.
||Owing to its superb fragrance, it is excellent as an aperitif, with crudité, seafood, and cold cuts.