A sparkling wine, obtained from our grapes… after the harvest at the end of September, the grapes are quickly taken to the cellar where they are de-stemmed and lightly pressed. At the end of the fermentation, which takes place at a low temperature, the base wine is obtained. In the month of March following the harvest, with the cadenced addition of sweet must, bottling takes place and with the natural rise of spring temperatures, it re-ferments again, thus starting a prize de mousse in the bottle, creating carbon dioxide and the consequent fine bubbles .

The residual yeasts will remain in the bottle at the bottom and the lucky drinker will be able to decide whether to taste this ancestral wine by gently turning the bottle upside down, stirring the lies, or without shaking it, obtaining a clearer product in the glass.

In both cases, you get a sparkling wine made by following nature with a look towards the past, as it was once done.