Situated in: Veneto
Variety: white berry
Soil: clayey, rich in organic substances
Growing method: Sylvoz
Harvest: first half of September
Harvest method: by hand
Fermentation: in pressure tanks
Maturation: in steel vats
Pris de mousse: 30 days
Second fermentation: Charmat method
Residual sugar: 17 g per litre
Alcohol: 11% vol
Total acidity: 6 g per litre
Bottle pressure: 5 atm.
Appearance: fine and persistent perlage.
Scent: fruity aroma with hints of apples.
Flavour: delicate and dry, this is an excellent sparkling wine.
The freshness and fragrance of this sparkling wine make it ideal at all times, particularly as an aperitif and with desserts.
Serve at 4-5 °C, open when ready to serve.