Grapes are hand-picked. After a soft press the must ferments at a controlled temperature between 59 and 68 F°. After the Prise de Mousse with selected yeasts the wine continues the Tirage for 24 months in the aging cellar at 50-52 F° before the dégorgement and the addiction of the Liqueur d’expedition.
The freshness of the north meets the wealth of the south.
Nicolò, after his experience in the cellars of Pol Roger, has always had the dream of creating a great Italian sparkling wine. Free from any constraints, he chose Pinot Noir grapes from the best vineyards of Oltrepo 'Pavese for his sparkling base and then created his secret recipe for an expedition liqueur based on the homonymous Passito di Pantelleria di Nikà.