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 indigenous yeasts, which are already present in the first must. It then takes up to 7-9 months in order to get the right complexity for the wine, aging on fine lees. At this stage, the wine is ready for the foaming process which consists in a slow natural rifermentatio which occurs directly in the bottle. After this, the wine is kept with its yeasts for at least 8 months. Then, it is ready for consumption, without disgorgement.
Pale yellow colour with fine and persistent perlage. The glaze originates from yeasts presence in the bottle.
Wine continuously evolving. During the first months fruity apple and floral wisteria notes are present. New shades come with the passing of the time and the bottle tends to enrich the aroma with hints of acacia honey, mountain herbs, as well as the scent of crust of bread, which derives from aging on the yeasts in the bottle.
Fresh and dry with elegant mineral component.
Best served with appetizers of cheese or salami of Treviso land. It can also be paired with fish appetizers and Italian first meal.