Made by the Traditional Method, with lees ageing for about three years. The blend is 40% Chardonnay, 30% Pinot Blanc and 30% Pinot Noir; grapes are hand-harvested, generally earlier than those for the still wines of the region. No malolactic fermentation is carried out in order to preserve the natural freshness of the fruit and its aromatic finesse. Pale in colour with amber reflections and delicate bubbles, its palate shows notes of red fruits alongside hints of apple, fresh bread and citrus.