Sparkling wine produced from a base wine obtained exclusively from Pinot Noir grapes. The grapes, carefully selected, are harvested exclusively by hand, generally in the first ten days of September. The grapes delivered to the winery are vinified in white. Gentle crushing is followed by equally gentle pressing. Separation of the musts according to the different pressure fractions is essential to obtain a colourless product. Alcoholic fermentation takes place in temperature-controlled stainless-steel tanks. During the spring following the harvest, bottle fermentation is carried out according to the Traditional Method. This is followed by ageing on the lees for approximately 30 months.