This ancestral method Mai Sentito wine is produced in Staffolo, a town in the province of Ancona, in the Marche region. It comes from pure Verdicchio grapes from espalier-trained vines, with the guyot pruning method, located on hills at about 440 meters above sea level with clayey-limestone soils.

The Mai Sentito Bianco Frizzante Sur Lie is fermented in bottle, harvested by hand the first ten days of September. The specially selected clusters, brought to the cellar, are gently pressed directly to then carry out the alcoholic fermentation, using only indigenous yeasts, in stainless steel containers at a controlled temperature for about 20 days. Then the wine is drawn off and bottled, after which the wine rests on its fine lees for about 4 months during which the fermentation in the bottle naturally takes place. At the end of the fermentation, the sparkling Verdicchio ages for a further 6 months in the bottle before being sold.