• Farming must be preferably organic or biodynamic certified and in any case, where certification is absent, exclude all use or synthetic products (fertilisers, pesticides etc) or irrigation. The use of very limited amounts of copper (max 3kg/ha per year) and sulphur
(max 60kg/ha per year), with the intention of reducing them to zero when possible.

• Harvest must be manual.

• Fermentation must always be spontaneous, taking place exclusively through the yeasts naturally present on the grapes and in the cellar. For the second fermentation of Methode Champenoise it is allowed to use neutral yeasts, preferably organic and from the winery’s own grapes.

• It is not allowed to block malolactic.

• It is not allowed to aggressively control temperature, such as crio-maceration, but only to employ bland temperature control only when strictly necessary.

• The only allowed additive is a small amount of SO2, only at bottling. The values of total SO2 at bottling cannot be higher than 50mg/l.

• No fining is allowed.

• Filtration of any kind is strongly discouraged. When it occurs it must exclusively be very bland and through mechanical equipment with pores of a size no smaller than 10 micron.

• No use of invasive practices (chemical or mechanical), commonly found in conventional wines and aimed at piloting/forcing the wine’s taste and aromatic profile, is allowed. Here are some of the most common examples: pasteurisation, sterile filtration, cryo-maceration, acidification, de-acidification, enzymes, inverse osmosis etc.