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: 10 g per litre
Alcohol: 11% vol
Total acidity: 5.8-6 g per litre
Bottle pressure: 5 atm.
Appearance: fine and persistent perlage.
Scent: typical fruity aroma.
Flavour: soft and dry, delicately acidulous.
This beautifully balanced wine is ideal with entrees and starters.
Serve at 5-6 °C, open when ready to serve.