This creamy and refined blend of Chardonnay with a tiny perlage and delicate mineral hints is kept on the lees for at least 36 months before disgorging.Perfect with fish starters, it is the ideal combination for plateau de fruit de mer, sushi and sashimi. Production area: Calino, suburb of Cazzago San Martino, from Sottobosco and Palazzo vineyards situated on a gentle hill facing East, North-East. Grape variety: Chardonnay 100%. Vine training: guyot and spurred cordon, around 6.000-8.000 vines per hectare. Harvest: by hand in boxes with manual selection of clusters before pressing. It starts in the third week of August. Yield: 50 hl of wine per hectare. Vinification: soft pressing of the entire clusters and first fermentation taking place in thermo-conditioned stainless steel tanks. Approximately 30% ferments in aged French oak barrels. Cuvée: blend of five Chardonnay base wines. Secondary fermentation: obtained using the Franciacorta method in the underground cellar adding a low percentage of liqueur de tirage to obtain finer and creamier bubbles. Ageing period of at least thirty-six months on the lees before disgorging. Colour: light straw yellow with greenish shades. Perlage: very fine, continuous and persistent, with a fine and compact froth. Bouquet: delicate aromas of unripe fruit (pineapple, Williams pear, Fuji apple and vineyard peach) with light balsamic and vegetal hints (minty basil, camomile, anise), white flowers (citrus, magnolia grandiflora, acacia blossom and honeysuckle), spices (coriander seeds and pink pepper), pan brioches and Genoese cake with a sweet almond and nut note fading into acacia honey. Flavour: dense and well-balanced, with a fresh acidity which perfectly matches with the wine’s structure and sweetness; full, rich, sapid, complex and very fine. The aftertaste gives honey, spices, flowers and citrus fruit notes, with a final perception of candied lemon peel.