WHERE PRODUCED: On G.Milazzo’s estates, to the North East of Campobello di Licata, Agrigento, in a hilly region, 440-470 metres above sea level. 
VINESTOCK USED: Green Inzolia and Chardonnay 
WINE MAKING METHOD: A gentle pressing of the whole bunches in a pneumatic press with central bellows and fermentation in stainless steel, thermostatically controlled wine vats produce the wine that is ideal as a “sparkling wine base” During the year after harvesting this is re-fermented in the bottle at a controlled temperature. The Inzolia,  additionally, is re-fined for a further five months in oaken vats. The two wines are then blended to give a wine that is ideal as a “sparkling wine base”. In the spring following the  harvest this is refermented in the bottle at a controlled temperature for a further 12 months on its lees. It is then uncorked, the “liqueur d’expédition” is added and it stays an additional four months for refining in a temperature controlled environment. 
COLOUR: light yellow with greenish hues. 
PERLAGE: Very fine and lasting 
BOUQUET: A rich bouquet, allowing the yeasts to be noticed. 
TASTE: Full and balanced. 
ALCOHOL CONTENT: 12.5% by volume. 
DRINKING SUGGESTION: Wonderful as an aperitif, ideal for hors d’oevres, light soups and fish dishes. 
SERVING TEMPERATURE: around 8-10° C