The wines obtained from these two vines, in April of the year following the harvest, constitute the base wine which is bottled, where, after chaptalization and the immediate addition of yeasts from the batch, refermentation takes place. Once this process which gives rise to the characteristic foam is completed, maturation on the yeasts follows which lasts approximately 4 years (48 months). Once this pause is over, the "clarification" and "disgorgement" operations prepare it for consumption, which takes place approximately five years after the harvest.

Fine and intense perlage, persistent foam envelop a compact straw color; the aroma is complex with now distant memories of fruit, pleasant presence of yeast and bread crust, almond and sugared almond. Captivating taste impact pleasantly concluded by a bitter sensation.