Soil composition: predominantly clayey soil.
Training system: Gouyot.
Plant density: approximately 4,800 vines per hectare.
Harvest: late August/early September. The grapes are harvested in crates and gently pressed directly.
Vinification: The must is fermented partly in stainless steel. The following spring, the base wine is prepared for the
secondary fermentation in the bottle with the addition of selected yeasts and sugar for the second fermentation. The wine is bottled and the bottles
are then placed in a cool place where the second fermentation and second fermentation will take place; they are then left to rest
on the lees for at least 4 years, after which they are transferred to the pupitres where they are turned according to the traditional process for
about 30/40 days to obtain the clarification of the sparkling wine and the separation of the natural sediment on the bottle corks.
It will then be disgorged (degorgement) and corked again.

TASTING NOTES
Designation: Alta Lagna DOCG from the 2008 vintage
Variety: Chardonnay and Pinot Noir
Color: Light yellow.
Perlage: Fine and persistent.
Nose: Bread crust and yeast combine with the primary aromas of the Chardonnay, attenuated by aging and refermentation.
Palate: Fine, delicate, intense; the full-bodied Pinot is evident alongside the greater delicacy and acidity of the Chardonnay.
Food pairings: Ideal as an aperitif or throughout a meal.

Alcohol content: 12.5% ​​vol