The story of TerraQuilia began in 2004, but evolved rapidly with the swift success of their traditional sparklings refermented in bottle. These unadulterated, energetic wines garnered an overwhelmingly and surprisingly positive response from their customers, allowing the estate to pivot toward more substantial output.

This is a blend of two zippy-fresh white grapes, pignoletto and trebbiano romagnolo, fermented in stainless steel after a short, cold maceration then bottled still fermenting. It's released undisgorged after fifteen months, that is, with the natural sediment from finishing fermentation in bottle. This is much more time than most col fondos are held back, producing a much more refined fizz than this category's reputation presumes.