The grapes, a blend of Chardonnay and Pinot Bianco are selected and transported by hand in the second week of August. The pressing is soft and the fermentation takes place in steel tanks at a controlled temperature. The base wines are vinified separately and then expertly blended to create the cuvée. Aging on the lees in the bottle for a minimum period of 18 months in cellars at a constant temperature of 12-15 ° C.
The nose reveals clear fruity notes that lead to shades of white flowers, with a final reference to the fragrant croissant. Decisive and fresh in the mouth, for a complete sensation full of the right details.