At the end of the 19th century, Federico Martinotti, from Asti, invented the method and the French Eugène Charmat devised the equipment to achieve a second fermentation of the wine in stainless steel pressure tanks. This is how, even today, these bubbles are created.
It is not a small portion, nor an anticipation. Not even a prelude. The aperitif is not just what comes before, but what can give significance to what comes next. The aperitif is a bond. The essence of the things that are about to happen.