Sparkling wine made using the classic method of secondary fermentation directly in the bottle. The base of the wine was prepared by gentle pressing of bunches of red grapes of the Cabernet Sauvignon variety, prepared in the Blanc de Noir method. During the pressing stage, contact between juice and skins is limited to the minimum in order to avoid colouring. Thanks to ageing in bottles, it has a typical yeast-biscuit bouquet with the fruity freshness of small red, berry fruits.