Made in the method classico with secondary fermentation in the bottle each vintage, the must is fermented at temperatures around 64°F; then the wine mature sur-lie, and re-ferments in the bottle over 7 months. After disgorging it is topped up with the same wine, then given a further 6 months’ aging before release. On the palate, it is clean-edged and ultra-crisp, mirroring the fragrance of the bouquet, while the finish is very long-lived. Varietal: 100% Glera
