At the table
bright straw yellow colour. Fine lingering perlage. Creamy mousse. A delicate aroma with strong hints of fresh fruit and notes of crusty bread. An intense mineral flavour that is distinct, dry and vertical, and very persistent 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.
excellent on all occasions, for sophisticated aperitifs, ideal with fish dishes and white meat dishes..
In the vineyard
the Cartizze area, in the municipality of Valdobbiadene.
Colesel, Noai e Fei.
Type of pruning:
double upside-down with Colesel modification.
10 September - 10 October.
Resa per ettaro:
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 8 g/l.