A traditional Emilia-Romagna producer making metodo tradizionale fizz (call it Pet-Nat if you must!) with native aromatic Malvasia di Candia grape. No added SO2; limestone rich soils. No added sugar for secondary fermentation; he uses the grape must of the same vintage. Practicing organic.
10 - 15 day primary fermentation, with wine being vinified dry to less than 1gr/l of residual sugar. After winter (circa 3-4 months) grape must from the same vintage is added for secondary fermentation so wine is sparkling for spring. No added sulfur.