This iconic frizzante of Vespaiola comes from four different plots up to fifty years old planted over basalt. Mostly direct pressed, a small quantity sits on skins for twenty-four hours. Aged for six months in stainless steel before being transferred to bottle with a little must for the second fermentation. Resulting in a savoury col fondo, where the complex notes of quince, barley and salt are combined with a textural palate and refined bubbles.