Although the winery’s DNA is linked to the “great classics” of the Alba area, the art of sparkling wine making is part of Piedmont’s oenological history. This is what prompted Giovanni Montezemolo to test his skills in this field in 1987, when he embarked on this path with his first “prise de mousse”. Since then, the passion has never waned. Within the confines of “restricted” production, every year the company has purchased a few hundred kilos of Chardonnay and Pinot Noir suitable for the production of Metodo Classico sparkling wine from vineyards located in the highest parts (400 metres and over) of the Langa hills. The technique and the style have evolved over the years but they still maintain the original desire to create a sophisticated “bubbly” suitable for the table at all times. After a short first fermentation in wood, the wine undergoes secondary fermentation in the bottle, where it rests on lees for an average of 4 to 5 years.