The presence of the sea, a few million years ago, gifted us with a terroir suited to producing spontaneously sparkling wines, characterized by a fine, unobtrusive "bubble." When the sea receded, it left behind fossils, shells, and soil poor in nitrogen. Consequently, the musts are also depleted of this element, which is an important nutrient for yeasts; therefore, using only indigenous yeasts, fermentation is long and slow.

After the maceration on the skins that characterizes traditional artisanal winemaking, the wine is left in steel tanks to ferment. When the autumn cold arrives, the yeasts slumber, halting fermentation. During the winter, we rack the wine once or twice in the cellar, but without filtration. The wines are thus bottled in spring with a natural residual sugar content. With the arrival of warmer weather, fermentation restarts in the bottle and produces spontaneous bubbles.

Our wines reflect this stretch of land: they are spontaneously sparkling thanks to the soil, the sea, and the shells.

In our vineyards, we grow local grape varieties, primarily Malvasia di Candia Aromatica and Ortrugo among the white grapes, and Barbera and Bonarda among the red ones. A small percentage of other native white and red grapes are also grown.