Situated in: Conegliano - Valdobbiadene hills
Soil: clayey loam
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: 17 g per litre
Alcohol: 11% vol
Total acidity: 6 g per litre
Bottle pressure: 5 atm.
Appearance: straw yellow with greenish highlights, fine and lingering perlage.
Scent: richly floral (acacia blossoms and roses) and fruity (green
apples, pears and citrus fruit).
Flavour: soft with acidulous hints, fresh and well-balanced.
The aftertaste features a pleasant hint of almonds, which remains over time.
Wonderful as an important aperitif and as a celebration toast.
Serve at 4-5 °C, open when ready to serve.