grapes are protected from solar radiation, keeping them covered and well shielded by leaves, harvested early to preserve natural acidity, by hand in the coolest hours of the morning. It is then pressed and immediately cooled down to 10 °C using dry ice, then brought to the press where it is immediately subjected to soft pressing. The must be obtained receives a static clarification at 4 °C, then it is racked and cleaned from the lees fraction, after which the fermentation process is started at a controlled temperature of 15 °C.

the wine is kept in contact with fine lees for 3 months at 10 °C and malolactic fermentation is strictly avoided. This is followed by a slow prise de mousse in autoclave (Martinotti or long Charmat method with a prolonged élevage on the lees for about 4 months), stabilization, and bottling, which usually takes place in April following the harvest.

Color: pale straw yellow with brilliant greenish reflections
Bouquet: Fine, dense, and persistent perlage, very long-lasting white foam. The nose reveals fresh aromas of white fruit, very intense and inviting (above all pear and white flesh peach), and elegant suggestions of officinal herbs (especially thyme)
Taste: on the palate great acidic freshness supported by a long-lasting effervescence, vivacity, and creaminess, with a very mineral finish and a pleasant harmony between the components.

Ideal as an aperitif and to accompany all types of appetizers of the Tuscan tradition, both sea, and land. Served at 6 °C in deep and small glasses.