We produce 3 high-quality sparkling wines.

The grapes needed to produce base wine are hand-picked to retain whole bunches of unsplit grapes. The first alcoholic fermentation takes place in large temperature controlled stainless steel vats. The resulting base wine is completely dry with neutral flavours and high acidity.

Second alcoholic fermentation in bottle and yeast autolysis follow, contributing to the flavour of the wines, giving sapidity, minerality and elegant perlage, typically of volcanic soil.

Once the wines had been disgorged and corked they are aged for a further few months to allow the liqueur d’expédition to integrate with the wine, giving the final result.