Dense, continuous bead of pin-point bubbles. The bouquet is delicate and fragrant, the palate savoury with a fine vein of minerality.

After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented at 18-20°C. The wine matures sur lie from 1 to 3 months. The second fermentation is performed in accord with the Italian method, in 10hl steel pressure fermenters for a period of some 2 months.