At the table
bright straw yellow colour. Fine lingering perlage. Creamy mousse. A delicate initially floral aroma, with emerging fruity notes of green apple and pear. A charismatic, dry and intense flavour.
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 for all occasions, agreeable and elegant. Sublime with oysters and fish crudités.
In the vineyard
Santo Stefano, Tridik.
prosecco from Colesel clones.
Type of pruning:
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 3 - 4 months in tanks.
Sparkling wine composition:
alcohol/Vol. 12% acidity 6 g/l. residual sugars 0 g/l.