At the table
straw yellow colour. Fine lingering perlage. Abundant mousse. Fruity aroma. Dry flavour.
store in a cool ventilated place, with bottles always in a vertical position.
serve in an ice bucket or at a temperature of 4-6°C.
ideal as an aperitif.
In the vineyard
Province of Treviso.
Type of pruning:
10 September - 10 October.
Yield per hectare:
by machine and 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:
secondary fermentation in large tanks, according to the Charmat method.
Prise de mousse:
1 month in tanks.
Sparkling wine composition:
alcohol/Vol. 11,50% acidity 5 g/l. residual sugars 11 g/l.