"Terzavia," meaning "the third way," is an interpretation of Grillo that represents the tradition of an evolving territory, highlighting unexplored characteristics so far. It combines French tradition (Methode Champenoise) with a strong Sicilian personality. Grillo, a variety that continues to amaze with its versatility and strength in this "third way," is used to create a traditional method sparkling wine, expressing a land highly suited to great wines.

100% Grillo harvested starting the second-third week of August. The clusters are manually selected, and the grapes are cooled. A direct soft pressing of the whole clusters follows, and after a natural decanting of the must, fermentation starts in stainless steel tanks. For only 20% of the grapes, fermentation continues in French oak barrels at a controlled temperature (air conditioning). The fermentation is activated by wild yeasts with a minimum use of sulfites. Tirage with fresh must, instead of sugar, is added in such quantities as to dilute alcohol content and to add a dose of (natural) sugar suitable for the second fermentation. Sugar contribution does not exceed 15%. After tirage, the wine spends at least 18 months in the bottle, always on its own lees. Pas dosé.