Situated in: Province of Treviso
Soil: compact clay
Growing method: Sylvoz
Harvest: first half of September
Harvest method: by hand
Fermentation: in pressure tanks
Maturation: in steel vats
Pris di mousse: 30 days
Second fermentation: Charmat method
Residual sugar: 16 g per litre
Alcohol: 11% vol
Total acidity: 6.10 g per litre
Bottle pressure: 5 atm.
Appearance: brightly coloured with greenish highlights; fine lingering perlage.
Scent: typically fruity (pears, apples) and floral aroma.
Flavour: fruity and well-balanced.
Good as an aperitif and ideal with light, refined lunches.
Excellent as a toasting wine during any kind of celebration.
Serve at 4-5 °C; open when ready to serve.