Production area: Valdobbiadene, Conegliano.
Soil: Calcareous, clayey.
Grapes: Glera (known as Prosecco).
Harvest: Manual, with selection of grapes.
Vinification: Soft pressing, with pneumatic membrane presses, static decantation of the must and fermentation at controlled temperature (18 °) with selected yeasts.
Aging: stop on yeasts (feccia nobile) in stainless steel tanks
about 3 months.
Second fermentation: Italian methods with temperature in controlled refermentation, (14 ° -15 °) performed with yeasts selected. Cold tartaric stabilization (-4 °) e yeast microfiltration. Bottling: isobaric, duration of the cycle about 180 days, followed by aging in bottle for 60 days.
Color: Straw yellow with greenish reflections, foam dense
compact and persistent, fine perlage.
Bouquet: ample, very intense and fine, a citrus note stands out
of cedar, orange blossom, white peach, sage, yellow flowers, williams pear, mineral note of wet stone.
Taste: dry, fresh and persistent in great combination harmonic
with olfactory perception. The note is very strong mineral and long citrus and pear flavor, well supported from the creaminess and finesse of the bubbles.
Great aperitif, excellent with tempura vege- tables and seafood. Throughout the meal with sushi, it perfectly accompanies risottos and first courses in general. Baked turbot with aromatic herbs.
Excellent with vegetable risotto and velvety with mushrooms.
Bottle 750 ml