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