Vinification Method: Hand harvested and primarily fermented in 80% stainless steel tanks and 20% in old large barrels with no temperature control and indigenous yeasts. The wine is aged 8 months in stainless steel tanks, then 1 year in bottle. The second fermentation takes place in the bottle with added champagne yeast. Zero sulfur is added to the wine and there is no dosage. This wine shows more intense bubbles than the Schilcher Frizzante and is made from older vines, giving it the ability to be more age-worthy.