At the table
bright straw yellow colour. Fine lingering perlage. Creamy mousse. A delicate, fresh typically fruity aroma, with slight hints of crusty bread. Dry, tangy mineral flavour with good persistence on the palate.
store in a cool ventilated place, with bottles always in a vertical position.
serve in an ice bucket or at a temperature of 2-5°C.
ideal with appetizers, first courses and fish dishes.
In the vineyard
Santo Stefano, Costa, Teva, Colle.
Prosecco from Colesel clones.
Type of pruning:
double upside-down with Colesel modification.
10 September - 10 October.
Yield per hectare:
totally by hand.
In the wine cellar
white wine vinification method with soft pressing.
Base wine fermentation:
after cold static clarification, at controlled temperatures.
Sparkling wine production method:
the Valdobbiadene method, secondary fermentation in tanks.
Prise de mousse:
from 1 - 4 months in tanks.
Sparkling wine composition:
alcohol/Vol. 11,50% acidity 6,5 g/l. residual sugars 9 g/l.