Hand harvested and primarily fermented in 80% stainless steel tanks and 20% in old large barrels with no temperature control and indigenous yeasts. The wine is aged 8 months in stainless steel tanks, then 1 year in bottle. The second fermentation takes place in the bottle with added champagne yeast. Zero sulfur is added to the wine and there is no dosage. This wine has a more intense bubble than the schilcher frizzante and is made from older vines, and is therefore more age-worthy.