Vinification process: After careful selection, the grapes are destemmed and softly crushed. The resulting must remain in contact with its skins in a cold pre-fermentative maceration, for a period of time sufficient to confer chromatic and aromatic nuances that make this wine unique.
After gentle pressing, the must undergoes an initial fermentation in stainless steel tanks at a controlled temperature of approximately 16°C until it reaches a specific residual sugar level. This remaining sugar is consumed during a second fermentation, which takes place in the bottle. After the tirage, the wine rests for an extended period of at least 24 months in the bottle.
Dopo il tiraggio il vino riposerà per un lungo periodo in bottiglia di almeno 24 mesi per poi procedere alla messa in punta della bottiglia e successiva sboccatura “ a la volée “, senza effettuare la ghiacciatura del collo della bottiglia, operando il rabbocco esclusivamente “ vino su vino”.
Following remuage, during disgorgement, the bottle is topped up with the same wine thus ensuring a 'wine on wine' process. This preserves the total integrity and character of the wine any organoleptic interference, enhancing the wine's characteristics and the important concept of vintage typicity.

Disgorgement: at least 24 months, undosaged.

Alcohol by volume: 11.5% vol

Colour and appearance: Exquisite copper hues with hints of rose gold, where numerous, delicate bubbles ascend through a subtle veil created by the lees.
The wine exhibits a slight haze, a characteristic imparted by the lees that contribute to its ageing potential.
It can be served without decanting, if you wish to preserve the separation from the lees at the bottom, or, by gently swirling before opening, to appreciate all its nuances.

Aromas: The nose is delicate and direct, offering aromas of ripe plum and green bark, seashells, and a hint of rhubarb.

Taste: The palate is broad, savoury, and very balanced. The body rests on a surprising softness, despite the remarkable freshness that goes hand-in-hand with the Nature dosage. A very fine and elegant balsamic note emerges at a distance, taking you by surprise.

Pairings: A strong aptitude for aperitifs, a faithful companion to Venetian Cicchetti titbits, Red Shrimp Carpaccio from Mazara del Vallo with lime, extra virgin olive oil, sea salt flakes and Sichuan pepper, a cicchetto titbit with toasted bread, Colonnata lard and Sciacca anchovies, chitarra spaghetti with garlic, oil and chilli, and cuttlefish sauce with its liver.

Serving: serve at 6-8°C in a slightly wide flute.

Sip to the following tune: Asap Rocky – Everyday (feat. Rod Stewart)