From young and old vines located around two hundred metres above sea level on basalt. The local Vespaiola and a splash of Garganega are destemmed and fermented on the skins for a couple of days in steel and fibreglass; the juice of dried Garganega grapes is added to the bottle at the end of the winter for the second fermentation. No disgorgement and no sulphite added, resulting in a lively, complex frizzante. This vintage shows a fine texture and gentle bubbles, with the typical depth of flavours, intense minerality and a touch of smoke.