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: 35-40 days
Second fermentation: Charmat method
Residual sugar: 3 g per litre
Alcohol: 11% vol
Total acidity: 6.30 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: acidulous, fresh and well-balanced.
Ideal as an aperitif, great with hard cheeses, salami and Treviso
sopressa (a type of salami).
Delicious with fish dishes.
Serve at 4-5 °C, open when ready to serve.