This wine is produced from Chardonnay grapes originating in vineyards cultivated in the high hills of Piedmont. Selected on the vine, harvested by hand in small crates, they undergo very soft pressing. The free-run must is subject to static clarification, followed by alcoholic fermentation at a controlled temperature (13-14° C) in stainless steel tanks. The second fermentation takes place in the bottle according to the Classic Method for around 40-50 days in the well-ventilated cellars of Cascina Pastori and then left on the lees for at least 36 months. Traditional remuage on pupitres and disgorgement by freezing. A suitable period of ageing in the bottle follows.