“….Ciliegiolo looks like unpolished rubies and drinking it is like waltzing with a treasured memory. Fresh and fizzy cherry juice with a squeeze of lime that gives it a flirtatious acidity. But “Il Musticco” finishes with a long sigh of deep strawberries, red currant, a touch of tobacco, and plenty of sandstone. It’s the levity of youth and the weight of wisdom in a single glass. 
The wine is bottled during its initial fermentation when the yeast is still eating the natural sugar. Because the fermentation finishes in the bottle the CO2 dissolves back into the wine and makes it fizzy. It's how sparkling wine was made way long ago before Champagne became Champagne. This is a living wine with yeast in it, no sulfur, and no additives.