Varietals: Bianchetta Genovese, Vermentino, Pigato. 12.5%
Harvest early, and preparation of the basic sparkling wine with the lift technique of the marc hat, temperature-controlled fermentation. Draw with selected yeasts and fermentation. Diving into the seabed to a depth ‘of 60 meters at a constant temperature of 15 °, loading of the bottles contained in stainless steel cages suspended with metal chains. Left to age for eighteen months. The constant swaying of the loaded cages caused by moving tides and sea currents provides nature’s best racking technique that will fully allow the yeasts perform it’s work in the bottles.
Pale yellow colour, full, fine and persistent, intense aroma with a large bouquet ranging from musk and salty, dry, long and strong minerality.