The Classic Method has been produced with the best grapes, withed for 150 days in Fruttaio. The wine must fered in steel and is then refined in oak barriques French for five months. Fermentation in the bottle where it stays with its yeasts for 48 months. A nectar with fine and persistent perlage that must not exceed 1 atmosphere of pressure. From the taste of raisin fruit, honey and liqorice, dehydrated fruit, date, tobacco, cocoa beans, caramelized almond. It is enjoyed with foie gras, Sacher torte, aged and blue cheeses, oysters and foie gras. It’s simply a “sensorial trip” never tasted.