It is called Metodo Classico that process by which great bubbles are produced, such as Champagne: refermentation in the bottle, long waiting times, slow evolution. Lamillesimata follows precisely this method, and is made only with Pinot Noir. But there is one thing that makes it really rare: it has stayed 192 months on the lees, 16 years. This gives it depth, finesse, and a profile you don’t find in classic aperitif sparkling wines.

In the glass it is golden, with fine, continuous bubbles. On the nose you smell peach, white flowers, candied fruit, pastries, and on the palate it is creamy, dry, long. Each sip lasts much longer than you expect.