White vinification. First fermentation occurs in steel vats at controlled temperature, where selected yeasts are added. The wine becomes bubbly inside low-temperature pressure tanks (Charmat method). Aging six months in bottle. Rightly evanescent, with a fine and persistent perlage. Pale straw yellow color with greenish shades. The aroma has a rich range of fruity notes, especially of unripe apples, lemons and grapefruits. It has a pronounced aroma ofwisteria in bloom and acacia flowers. It has a pleasantly acid, fresh flavor. Full-bodied, it has apleasant and harmonious taste characteristic.