This spumante comes from marl and clay-sandy soil, in a precious area of “Alta Langa”, which Azienda Agricola Giribaldi became part of in 2013. In this area, for over a century, is where the pinot Nero e Chardonnay are grown to produce Spumante, which according to the piemontese tradition, is strictly produced using the metodo champenoise, of the second refermentation in the bottle.

The vineyards of Pinot Nero (60%) and Chardonnay (40%) are located in Rodello at an altitude of 530 and 560 meters above sea level.

Harvesting has made manually in the period of late August-early September. The grapes are gently pressed. The fermentation takes place in stainless steel tanks at a controlled temperature of 13-14° C for 28 days. Here the wine remains for some months and during this time we make one batonages a week. In March/April we prepare the wine for the second fermentation in the bottle that will last about 60 days. The wine is refined with its lees for 55 months keeping the bottles horizontally in a undergroud room of the cellar. Following the bottles can be placed on pupitres for manual riddling, careful preparation and essential for the final disgorgement “a la glace”.