Crafted from a blend of Chardonnay and Pinot Grigio grapes grown on the flatlands and hillslopes of Friuli.
Vinification is traditional. Fermentation off the skins follows the very soft-crushing of the grapes while refermentation in vertical pressure tanks at 14°C takes place in spring. The wine remains on the lees for five to six months.
The extended yeast autolysis of this Martinotti method is Grigio Spumante’s seal of quality.