The grapes of the two varieties come from vineyards on medium to high hillside sites, with an average yield of 9 tonnes/hectare. The grapes are stored overnight in a refrigerated room and then delicately pressed in order to obtain the free-run juice, followed by careful, controlled vinifi cation. A proportion of the Chardonnay (about 20%) is fermented and matured in barriques, whereas the rest of the Chardonnay and the Pinot Nero ferment – separately – in stainless steel at a controlled temperature of 14-16°C (57 - 61 °F), followed by maturation on the lees until late spring. The various wines (Chardonnay in wood and Chardonnay and Pinot Nero in stainless steel) are then blended together, the liqueur de tirage is added, and the resulting wine is bottled and placed in the cellar at 10 - 12°C (50 - 54 °F) for the second fermentation, remaining on its lees for an average of at least 60 months. After disgorgement the bottles are left to rest for a further three months before being released onto the market.
It has a straw yellow color with golden refl ections, shot through with an extremely fi ne, persistent perlage. On the nose, one fi nds a broad, complex bouquet that ranges from voluptuous notes of candied citrus as well as other ripe fruits to more intriguing ones of nuts and spices. On the palate its fl avor is mouth-fi lling yet vibrant, with crisp acidity and an underlying tangy vein. The carbon dioxide dictates the sinuous rhythms of its aromatic dance between fruity fragrances and rich, sensuous, pastry-like hints.