When daring to innovate redefines Glera’s boundaries.

Since 2009, Cinzia Canzian has challenged the territory’s unwritten rules: the first *Méthode Classico* from pure Glera grapes—a bold bet transforming bubbles into an identity manifesto. Believing in Valdobbiadene doesn’t mean repeating; it means innovating.  

A dialogue between time and talent: creamy, silk-like bubbles, golden apple, toasted hazelnut, buttery brioche, and a saline minerality recalling the hills’ dry winds. Why choose it? It’s Prosecco’s historical roots as a *Méthode Classico*—a story still evolving. Tasting it every 3-4 months is like flipping through a cellar diary, where yeast and time pen ever-changing chapters.  

Radical differentiation: these bubbles speak of hills, not plains, with complex structure, vertical freshness, and an elegance that screams terroir.  Cinzia doesn’t produce wines: she cultivates questions. And every bottle holds the answer. 

Pale yellow with greenish reflects, bright and sparkling fine continuous bubble

Peach skin, unripe green walnuts, almonds, and a peeled Rennet apple

Refreshing with almost crunchy mouthfeel, savory with minerals, creamy with umami

Drink it with somebody who look for you and want you