Traditional means a second fermentation in the bottle. Traditional means very long ageing and manual riddling. Traditional means intense, persistent, elegant, tiny bubbles. Traditional. In other words, eternal.
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.
They don't need an introduction. There is no need to explain whether they are still or sparkling, dry or sweet. All you need to do is mention their names. And keep in mind that these are great, superb Piedmontese reds.
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.