This sparkling wine is the result of a long Charmat method lasting around two months. The Pinot Nero grapes, after a soft pressing, are left in contact with the skins for a period of time necessary to reach the desired colour. The must then undergoes fermentation with a wine coming from Glera grapes in steel tanks at a controlled temperature of 18°C. A cuvée is then prepared with Prosecco wine for the secondary fermentation in a pressurized steel tank for at least 2 months. 5 atm.