ORIGIN
From "Terrazzi" vineyard in the district of Monticelli Brusati. "Terrazzi" sits on a stepped hillside facing north-west.

SOIL COMPOSITION
Of morainic origin, it has excellent structure particularly at depper levels. Red clays and silt are strongly represented over calcareous rock. Grass is grown between the rows while the rowsthemselves are worked mechanically. Organic fertilizer is spread on the soil every four years.

VINES
Chardonnay 100% from 130 clones. The vines are permanently bound with 3 or 4 branches bearing 5 or 6 gemmas each. The vines were planted between 1981 and 1983.

WINE-MAKING METHOD
Hand picked into small boxes; light pressing  of complete bunches, controlled fermentation at 18-20°C with selected yeast in stainless steel for 80% and in smalloak barrels for the remaining 20%. Maturation takes place in these vats where the malolactic fermentation has already partially taken place. The wine is separeted from the fermenting agents at the moment of Cuveè in February.

EFFERVESCENCE
The Cuveè is created between the two wines fermented is stainless steel and wood and the resulting wine is bottle in May. The bottles are laid in cool, dark cellars where the yeast slowly turns the remaniing sugar into alcohol and natural carbon dioxide: the result is a persistent "perlange". Maturation "sur lattes" takes place for at least 36 months. After this time, the sparkling wine has taken on its definitive taste and boutique and it is ready for the final stages, "remuages sur pupitres", disgorgin and preparation for delivery.

ORGANOLEPTICA
Strong yellow with goldreflections. Heavy, continuos "perlage". The bouquet is large, of green spice and tobacco, with deeper flavours af mature fruit. The acid/sweetness balance is just right and the wine is long, harmonious and elegant on the palate.