The grape, freshly picked, arrives in the cellar intact and is rapidly de-stemmed and gently pressed to extract from the peel and the outer area the grape only the most noble and aromatic fractions. The must is chilled immediately until the next partial fermentation in autoclave, so that the carbon dioxide, which gives lively mousse, remains partially dissolved in the wine. The fermentation is then stopped by refrigeration, in order to leave approximately 140 grams of sugar per liter. Pairs well with desserts at the end of a meal and the classic nougat with hazelnuts. An ideal companion in moments of celebration and a nice refreshing drink at any time of the day, particularly after sports efforts.