From 40-year-old plants of three native varieties of the Euganean Hills (for information they are Garganega, Glera and Tocai Friulano, but the varieties cannot be written on the label), grown on hills on soil rich in volcanic rock.
 The base wine was fermented with indigenous yeasts, artfully exploiting natural processes to limit the cellarman's interventions to a minimum.
 The refermentation was carried out in the bottle, with a short method outside of traditional schemes, with the aim of respecting as much as possible the fruits that the earth has given us.
 Fresh and fragrant sparkling wine, as an aperitif or to pair with seafood or meat first courses. It has a light aroma derived directly from the grapes, which is pleasant and not invasive.