The Chardonnay grapes are selected from low-yielding, fully organic vineyards in the province of Emilia Romagna. The vines are trained in the Guyot system with a plant density of approximately 3500 plants per hectare.
Manual harvest in early September.
The grapes are de-stemmed and delicately pressed. The must is then chilled to 12°C and left to rest for approximately 18 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 16°C.
A subsequent secondary fermentation in low-temperature pressurized tanks is carried out to obtain the perfect effervescence.