Production method: traditional
Grape varieties:

• Pinot Noir (75–85 %)
  (for character and aroma)
• Ribolla Gialla (15–25%)
  (for elegance and freshness)

Aging on the lees: minimum of 24 months
Residual sugar: brut (dry) 6–7 g/l
Total acidity: 6,0 g/l
Alcohol: 12,5 abv. %