The Pinot Nero grapes, which represent the dominant part of the cuvée, are vinified as a rosé wine, with a brief maceration on the skins and subsequent soft pressing. This latter operation is also used for the Chardonnay grapes, which come from zones that offer outstanding fruit for making sparkling wines. The two varieties are fermented separately, at a controlled temperature of 15-16 °C (59-61 °F). Once the cuvée has been created in the spring, the liqueur de tirage is added to the base wine. This triggers off the second fermentation in bottle, which takes place at a cellar temperature of 11-12 °C (52-54 °F). The resulting wine remains on its lees for at least 22 months, before being disgorged and released onto the market.
It has a pale pink color with peach-tinged highlights and a fine, persistent perlage. Its nose displays fruity, raspberry-like notes and suggestions of sweet spices, along with attractive yeasty hints. It is elegant and lively on the palate, with a graceful freshness and delicate creaminess that underpin persistent sensations of wild berries and aromatic herbs.