Astro Brut is produced from Falanghina grapes grown on the volcanic soils of the Campi Flegrei and offers a dynamic, contemporary interpretation of the territory. The grapes are harvested by hand in September from Guyot-trained vineyards planted on sandy-loam soils. Following a brief cryomaceration, they are vinified in stainless steel with fermentation at a controlled temperature. The second fermentation takes place using the Charmat method, preserving the varietal freshness and distinctive mineral character imparted by the volcanic soils. After the first fermentation, the wine ages on its fine lees for several months, while the second fermentation in pressurised tanks continues for approximately four to six months, developing aromatic complexity and finesse while retaining tension and immediacy.