It was obtained with Sangiovese, Ciliegiolo and Merlot grapes, destemmed and placed in vats to ferment with a maceration of about 8 days. As soon as it was pressed, the wine obtained continued to ferment in the vat, and then shortly ended up in the bottle for the second fermentation. After a year on the lees it was disgorged, topped up with the same wine and left for a further 12 months in the bottle before being marketed.

It is a sparkling red with an explosive, fragrant fruit, with an exemplary drinkability, perfect in combination with everything simple and tasty that distinguishes our traditional cuisine.