Agronomist Pierpaolo Sirch (Innovator of the Year 2015) and top Champagne producer Anselme Selosse collaborated in 2004 to form a ‰ÛÏdouble act‰Û 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 ‰ÛÏDubl‰Û range. This cuvÌ©e was vinified using the traditional method, the primary fermentation took place in temperature controlled stainless steel tanks at 16-18å¡C; followed by the secondary fermentation in the bottle. The wine spent 18 months ageing on its fine lees adding texture and complexity.