Situated in: Province of Treviso
Soil: compact clay
Growing method: Cappuccina
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: 12 g per litre
Alcohol: 11% vol
Total acidity: 6.10 g per litre
Bottle pressure: 3.5 atm.
Appearance: dull straw yellow.
Scent: delicately fruity.
Flavour: fresh, dry and full, with a pleasant fruity aftertaste.
Great as an aperitif or with fat-free first courses.
Excellent throughout a fish meal.
Serve at 5-6 °C, open when ready to serve.