Vinification: The pinot noir grapes are chilled to a temperature of 12 degrees and placed whole in the press where they macerate for about 12/13 hours. At the end of maceration, a soft pressing takes place and the must obtained remains in steel tanks at a temperature of 5/6 degrees for 24 hours before being transferred.At this point, alcoholic fermentation starts. The wine is kept in contact with its fine lees until the following spring and around the month of May it undergoes a second fermentation, in the bottle, followed by a 60-months maturation process on the yeasts, in a cool, dark, protected environment of the cellars, in accordance with the strictest rules of the Metodo Classico sparkling wine.