Grape variety: selection of the best bunches of Ribona.
Ground: medium texture.
Pruning: Guyot.
Harvest: manual in September.
Vinification: preparation of the sparkling wine base with white vinification of the grapes on reaching the right acid/sugar ratio and fermentation at 15°C. Second fermentation with the Martinotti method, with rest on the lees for 6 months (long Charmat) at 12°C.
Characteristics: bright pale yellow colour. Balanced foam with fine and rightly persistent perlage. The nose has a citrus note, followed by hints of yellow pulp fruit,  as well as floral hints of hawthorn and boxwood. Rightly acid and sapid, it has a slightly almondy finish. Discreet and elegant.
Alcohol content: 12 %
Serve to: 8-10°C