70% chardonnay, 30% pinot noir, grown exclusively in Berlucchi estate vineyards, many of the high-density plantings.
Varies between 80-100 quintals per hectare, with a yield in must of 45%.
Gentle, gradual pressing, with quality fractioning of the must, and initial fermentation in stainless steel. A small quantity ferments in oak barriques, where it undergoes malolactic fermentation as well, and it matures there sur lie for 6 months.
Assemblage of the cuvée in the spring following harvest, with only wine from that specific vintage. Bottled with a liqueur de tirage of 24 g/l sugar and cultured yeasts. Maturation sur lie for a minimum of 30 months, followed by an additional 3 months following disgorgement.
alcohol 12.5%, residual sugar 7 g/l, total acidity 7.5 g/l, pH 3.15