The starting material is Malvasia di Candia, which the sun, the weather and the rich Emilian soil make particularly rich and aromatic. All that is left to the Ceci cellar managers is to enhance it with an impeccable vinification technique. The result is a modern wine, intriguing and capable of giving great satisfaction on any occasion. White vinification and alcoholic fermentation at a controlled temperature, with a part of fresh must added during refermentation. The sparkling process is then carried out in autoclave, using the Martinotti method. Straw yellow colour with an elegant and rich perlage, the nose reveals a rich floral note, reminiscent of wild flowers, but also fruity. It is easy to distinguish tropical fruit, white peach as well as hints of citrus. In the mouth, it plays on an interesting balance between softness and savouriness, with mineral and citrus notes. The finish, long and pleasant, recalls bitter almonds and prolongs the pleasure of each sip for several minutes. Excellent with mildly flavoured and moderately mature cheeses, it also goes well with white meat curries.