11.5 % VOL – Total acidity   – pH 3

Color: Pale pink reminding of peach blossoms. Persistent perlage with small bubbles.
Smell: Elegant aromas of violet, almond, bread crust and nutmeg.
Taste: Savory and balanced, pleasantly acidic and persistent.
Serving temperature: 4 ° C
Type of plant: irrigation counter-espalier
Pruning system: guyot
Soil type: moderately calcareous
Fertilization: organic, green manure
Altitude: 40 m asl
Distance from the sea: 3.5 km from the Mediterranean Sea
Plant density: 5000 plants per hectare
Total hectares: 8
Harvest period: second half of August
Harvesting method: by hand in the early hours of morning

In the basement:

Preparation of the sparkling wine base with destemming, followed by soft pressing.
This is followed by cold static decantation and subsequent fermentation with selected yeasts at 15 degrees for over 10 days.
Eight months later follow the draft and second fermentation, with a subsequent 36 months of aging on the yeasts followed by the final disgorgement.