The "Sui Lieviti" refers to the wine being bottled with its lees (dead yeast cells), which contributes to its cloudy appearance and complex texture. The wine undergoes a second fermentation in the bottle without disgorgement, a process that leaves the lees in the bottle, adding depth and a slightly creamy mouthfeel. This method is traditional in the Emilia-Romagna region and results in a frizzante (lightly sparkling) wine with a unique character.

The wines shows aromas of citrus, green apple, and delicate floral notes. Fresh and lively one the palate with a fine bubbles; citrus zest, apple, and a slight hint of bitterness on the finish. Pair it with seafood and fresh cheeses.