Catarratto Extralucido, guyot, planted in 2011, harvested in August at 45 hl/ha. The grapes are destemmed and pressed, fermenting in stainless steel.   Refermented in bottle using must from the same harvest. Frizzante-level bubbles. Undisgorged (crown cap).  3,300 bottles made.  11.6% abv.