Classic method from 100% Sangiovese grapes. Blanc de Noir with zero dosage and 40 months of bottle ageing on its own yeasts! The harvest is brought forward towards the end of August. The grapes are hand-picked in small crates and stored in a cool place for one night. This is followed by gentle pressing of the whole bunch. The must is cold-decanted and then transferred into terracotta amphorae where the first alcoholic fermentation occurs spontaneously. The base wine remains on its own yeasts for approximately 3 months. The second fermentation takes place using the indigenous yeasts present in the must from the following year's harvest. Once the sparkling process is complete, the wine is aged for 40 months on its own yeasts. The zero dosage enhances the soul of this sparkling wine, enhancing its strong varietal and territorial identity.

75 Cl

12.5 Vol.