The nose reveals hints of white flowers, acacia flowers, fruity notes of citrus fruits and green apple.
On the palate the effervescence is creamy and refined.
High hill vineyards between Conegliano and Valdobbiadene.
Grapes harvested by hand in early September
After soft pressing, the cloudy must is left to settle at a cool temperature (about 12 ° C) in steel tanks and then the clear part is separated from the deposit and the fermentation is started. Fermentation takes place in steel tanks at a constant temperature of 16 ° C for 15-20 days. At the end of the vinification the basic wine is obtained. The sparkling process is carried out using the Martinotti / Charmat method: the base wine, after resting over winter on the yeasts is put into autoclaves where with refermentation the wine reaches a pressure of 5 atmospheres. The sparkling process takes at least 30 days, then - after a filtration to eliminate the yeasts - it is bottled.
Straw yellow colour with greenish reflections; bright, and with a fine and persistent perlage.
Excellent as an aperitif, ideal with sushi, tempura, and fish-based starters.