First fermentation under continuous temperature controlling system. Second fermentation in bottle according to Franciacorta method with ageing for at least 50 months on yeast. Really low dosage at 4gr/l of sugar. Intense aroma of white flowers and ripe yellow fruits. Wide and elegant with soft toasted notes. 首次發酵在持續溫度控制系統下進行。根據弗朗夏科塔法（Franciacorta method）在瓶內進行二次發酵，並在酵母上陳釀至少50個月。糖含量非常低，僅為4克/升。散發出白花和成熟黃色水果的濃郁香氣。酒體寬闊優雅，帶有柔和的烤香調性。