80% Pinot Nero and 20% Chardonnay. The Pinot Nero spends 24 hours on
skins and is partly fermented in small casks. After seven months
the best parcels of the two grapes are blended and aged for
thirty months in the bottle. Like the Cuvée Prestige it is bottled
with just 1.5 grams of sugar per litre (= Extra Brut) and 45mg of sulfur. A
deep pink-red with an intense bouquet of wild strawberries, orange peel,
white fruits, apple and toast, the palate is fine and long with a silky finish.
Just a few dozen make their way to Australia and we have to stop ourselves from