Classic method made with only Garganega grapes. The aromas are predominantly citrus notes and aromas deriving from yeasts: bread crust, brioche. On the palate it is very fresh with a long and elegant finish.
After a soft pressing of the grapes, the fermentation takes place in stainless steel tanks for 10-15 days at controlled temperature, which produce a base still wine. Bottling follows for the second fermentation in the bottle, where it remains 60 months with its own yeasts. The remuage lasts about a month, after which we proceed with uncorking and disgorging.