Sparkling Wine
PRODUCTION AREA
Situated in: Veneto
Variety: Glera
Soil: clayey loam
Growing method: 50% Sylvoz, 50% Cappuccina
Harvest: first half of September
Harvest method: by hand
VINIFICATION
Pressing: soft
Yield: 75%
Fermentation: in pressure tanks
Maturation: in steel vats
Pris di mousse: 30 days
Second fermentation: Charmat method
ANALYSIS
Residual sugar: 17 g per litre
Alcohol: 11% vol
Total acidity: 6.10 g per litre
Bottle pressure: 5 atm.
CHARACTERISTICS
Appearance: features a lively froth that’s fine and persistent.
Scent: ranges from fruity (pears and apples) to floral.
Flavour: soft, velvety and dry.
SERVING SUGGESTIONS
A great aperitif, just the thing for a toast and celebrations.
Serve at 4-5 °C, open when ready to serve.
