Production technique: after the harvest follows a very soft pressing. The must undergoes a 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 about 50-60 days in the cool underground cellars of Colombo, with subsequent stay on the lees for a minimum period of 24 months. Traditional remuage on pupitres and dégorgement à la glace. An ideal period of refinement in the bottle follows. Color: straw yellow with green reflections, the perlage is minute, tight and persistent. Bouquet: fine and complex, it is expressed with floral scents of white pulp fruit. Taste: it is elegant and very savory with great balance and excellent persistence. Alcohol content: 12,5% vol.