On the nose it expresses itself with hints of acacia flowers, rose and fruity notes of golden apple, Williams pear and peach.
Sugars, acidity, minerality and perlage creaminess combine in a balanced and harmonious whole.
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 then 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 delicate first courses and with white meats