After a slow direct pressing, and a very light settling, the must is put directly into small tanks where the fermentation takes place naturally, without exogenous yeasts or any other input. The foam is obtained by the traditional method.
Aged on laths for a minimum of 24 months.
Serve at 10-12°C.
Enjoy as an aperitif, with amuse-bouche.
Fresh, generous bubbles with citrus notes and a long finish. Ideal for the aperitif.