Agronomist Pierpaolo Sirch (Innovator of the Year 2015) and top Champagne
producer Anselme Selosse collaborated in 2004 to form a “double act” combining
the excellence of Anselme's Champagne winemaking skill with Pierpaolo's deep
understanding of the uniqueness of the Irpinia terroir. The culmination of this expertise
was the launch the “Dubl” range. This cuvée was vinified using the traditional
method, the primary fermentation took place in temperature controlled stainless steel
tanks at 16-18°C; followed by the secondary fermentation in the bottle. The wine
spent 18 months ageing on its fine lees adding texture and complexity.