Technical features
Variety: Sangiovese vinified in white.

Altitude: 150 - 180 meters above sea level.

Vineyard exposure: Mainly south-east.

Type of soil: Sandy with sandstone skeleton, the soil is rather homogeneous.

Training system: Spurred cordon.

Plant density: 5680 plants / ha.

Yield per hectare: 100 quintals.

Harvest: The grapes, on reaching the right level of acidity and sugar content, are harvested by hand in 20 kg crates.

Vinification: The grapes are pressed whole to obtain a 50% extraction, the traditional white vinification takes place in stainless steel tanks at a controlled temperature (max 18 ° C). Ageing is carried out on the yeasts for about 1 month in the same tanks. Refrigeration at 0 ° and filtration then follows. In the month of March the sparkling in the bottle takes place according to the classic method Champenoise.

Bottling period: March.

Disgorgement: After 36 months on the lees in the bottle.

Tasting notes
It has a light yellow color, fine and consistent perlage. On the nose, rich with hints of yeast and bread crust. In the mouth full and balanced with a pleasant acidulous finish.