This family has been making wine since the 1600s with this method which predates Champagne, the Method Ancestral. Made from Glera, allowed to spend considerable time on lees, the wine is left with the “fondo”, the small sediment at the bottom. Which, btw, the family says makes an excellent addition to risotto! It’s incredibly pure with gleaming green apple and almond notes, touches of wildflowers, and hints of fresh grass brioche.
