PRODUCTION AREA: Cantina Vecchia estate

GRAPE VARIETIES: Approx. 85% Bombino Bianco, 15% Grechetto Gentile, Albana, Trebbiano della Fiamma

SOIL: Blue clay, sandstone, tufaceous, sandy

VINE TRAINING SYSTEM: Guyot and Doppio Capovolto

ALTITUDE: 265 m above sea level

ALCOHOL CONTENT: 12%

MICRO-CLIMATE: Dry and breezy from July to September thanks to the sea and Apennine breezes; mild and humid with temperature variations of more than 10 degrees between day and night in fall and spring

PRODUCTION PROCESS: The grapes are vinified in steel tanks, with no allergens and no added sulphites. The early varieties, from separate vineyards on the same estate, are vinified while still slightly unripe to create a sparkling wine base with just the right level of acidity and freshness. The late or over-ripened varieties are vinified separately to obtain a wine with a high sugar content, which contributes to the re-fermentation of the sparkling wine base. Upon completion of the vinification process, these historical white grape varieties, bound so closely to our terroir, are combined to create a well-balanced blend. The fine sparkle of this wine is obtained by assisted spontaneous refermentation using the Charmat method (in autoclaves). The wine, with its naturally high sugar level and high indigenous yeast content, starts to re-ferment between the third and sixth month after vinification. The development of the bubbles is monitored constantly until the end of re-fermentation, after which the wine is left to rest on its lees in steel autoclaves for a minimum of forty days. This method gives the wine a rich bouquet and a distinctive perlage. It is then bottled and completes its ageing 6-8 months before being released to the market.