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, together with brown sugar and selected yeasts. The making process takes about 40 days.
Pale yellow colour with greenish hues. Creamy foam, fine and persistent perlage.
Fine and elegant. Fruity notes are present: apple and white peach accompanied by floral notes of wisteria and acacia.
Creamy and balanced at tasting. It presents a good freshness exalting fruity scents at aftertaste.
Optimum choice as an aperitif and in every occasion with friends or for a party.