Chardonnay from clay and limestone, whole-bunch-pressed to concrete tanks for fermentation. After six months in barrique, the wine was bottled with the addition of grape yeasts and sugar for the second fermentation and rested on the lees for three years. The resulting wine is a Metodo Classico of great tension and elegance, adorned by a lively bouquet of white plums and citrus fringed by textural bubbles and chalky minerals. Disgorged in February 2025. No dosage.