From 40-year-old vines of three native varieties of the Euganean Hills (Garganega, Glera and Tocai Friulano), grown on the hills on soil rich in volcanic rock.
 The base wine was fermented with indigenous yeasts, skilfully exploiting natural processes to minimize the cellarman's intervention.
 The refermentation was carried out in the bottle using the classic method and the wine was aged in the bottle for 18 months.
 A sparkling wine ideal as an aperitif or paired with seafood or meat-based first courses. It features floral aromas derived from the grapes, as well as tertiary aromas derived from the long bottle aging on the lees, which gives the wine aromas reminiscent of bread crust.