Maceration for 24h on the skins and following first fermentation under continuous temperature controlling system. Re-fermentation in bottle according to Franciacorta method and ageing for at least 36 months on yeast. Intense aroma of red fruits, ribes and wild berries. Good acidity and persistent perlage. 果實連同果皮浸泡24小時，隨後進行第一次發酵，使用連續溫度控制系統。根據Franciacorta method，在瓶中進行再次發酵，並在酵母上陳釀至少36個月。散發出紅色水果、黑加侖子和野生莓類的濃郁香氣。具有良好的酸度和持久的氣泡。