Production area: Corte Franca (BS).

Soil composition: Deep moraine, sandy loam on the surface, clay loam underneath.

Grape variety: 100% Chardonnay.

Training system: Spurred cordon, Guyot.

Average vine age: 20 years.

Average grape yield per hectare: Max. 90 quintals per hectare.

Harvest: Manual, in 16–18 kg crates.

Harvest and vinification: Normally one or two days earlier than other varieties. The grapes are placed in small crates and immediately taken to the cellar. The whole, perfectly intact grapes are then lightly pressed. The resulting must, once almost clear, is fermented in temperature-controlled steel vats and, after several rackings, is bottled in the spring for secondary fermentation.

Maturation and aging: The Brut wine ages for a minimum of 18 months in a constantly temperature-controlled cellar and is disgorged no earlier than 24-30 months later.

Sensory profile: Vegetal nose with aromas of citrus and pome fruit, a hint of yeast, and hints of lemon pepper. Fairly juicy fruit with hints of honey, melon, and floral notes. Well-defined bubbles, good substance and persistence, herbaceous-vegetal undertones, and a slightly sweet finish.

Sensory profile: Medium-high complexity and persistence.

Dosage: Max. 6.5 g/L.

Alcohol content: 12.50% vol.