Area of production
Valdobbiadene hills, particularly in Guia of Valdobbiadene, where our vineyards of property are all placed.
Usually during the second and the third week of September. The harvest happens exclusively manually.
Soft pressing on entire grapes followed by a separation of the free-run must through a process of cold static settling. The first fermentation happens in steel tanks at a controlled temperature (20°C) together with selected yeasts. It then takes up to 4-5 months to the wine aging on fine lees and shortly afterwards it is filtered. The foaming comes in steel tanks following the Martinotti-Charmat method. The making process takes about 60 days. The wine settles at low temperatures (0-3°C) with its yeasts in order to acquire more fragrance and complexity.
Pale yellow colour with greenish hues. Creamy foam, fine and persistent perlage.
Fruity notes of green apple and white peach at first, together with floral notes of acacia flowers and elderberry denote our wine. Complex, fresh inviting bouquet.
Pleasant freshness properly balanced thanks to its acidity. Salty notes representing Valdobbiadene essence. These characteristics give a good finish at taste.
It is ideal as aperitif as well as for light and delicate first dishes, especially with fish.