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.

Growing Conditions

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.

Food Pairing

Excellent as an aperitif, ideal with delicate first courses and with white meats