||White sparkling classic method brut
||Altitude: 700-750 m. a.s.l., with good range of temperature between day and night.
|Composition of the land
||The soil is volcanic, very rich in minerals.
||By hand into crates, end of September–early October.
||Classic method, with soft pressing of the grapes, fermentation in stainless steel vats for 3 weeks at a controlled temperature.
||At least 30 months in bottle on lees. Refermentation in bottle.