Producer: Borgoluce

Harvest time: Middle of September
Vinification: Soft pressing of whole grapes followed by slow fermentation with carefully selected yeasts, at 10C temperature. Aging on the fine lees for 3 months.
Re-fermentation: According to the Charmat method: at a temperature of 15C , then stabilized at cold -1C , micro filtration before bottling to separate the sparkling wine yeasts. This cycle lasts 35 days . After the bottling the wine stays in the cellar for 30 days