REGION: Carmelo WINEMAKER: Valeria Chiola STRAINS: 80% Pinot Noir, 20% Chardonnay ALCOHOL: 12.5% METHOD: Champenoise

The base wine is fermented separately for each grape variety at a low temperature (15°C). The blend is then made: 80% Pinot Noir and 20% Chardonnay. The wine remains on its lees for 8 months and is then bottled to begin the secondary fermentation. Once this stage is complete, the bottles are placed on racks for another 4 months until disgorging.

Subtle yellow color with silvery highlights. The perlage is persistent and forms an elegant crown. On the nose, white fruits and yeasty notes are perceived. On the palate, the entry is pleasant, with balanced acidity that prolongs the finish.