The fresh and fruity notes typical of Prosecco combine with the characteristic nuances of “bread crust” that arise from the contact with the yeast.


Fresh and velvety, dry and pleasingly slightly bitter at the finish, good structure and slight minerality.

Growing Conditions

- PRODUCTION AREA: Col Sandago company vineyards in Susegana (TV).
- SOIL: Calcareous, clayey with sandstone subsoil, relatively shallow.


Grapes are hand-picked during the second half of September.

- YIELD: maximum 12.000 Kg/hectare.


VINIFICATION: destemming and soft pressing of the grapes, static decantation of the must and temperature controlled fermentation (approximately 18 °C). Aged on fine lees in steel tanks far 3-4 months.

SECONDARY FERMENTATION: the wine is bottled the following spring and second fermentation takes place in the bottle far approximately 2-3 months, after which the yeasts settle to the bottom.


Straw-yellow colour, with light but evident release of a fine and persistent perlage.

Food Pairing

Excellent lightly sparkling wine far throughout the meal and with fish dishes, it is a wonderful
accompaniment to charcuterie and salamis typical of the region, such as “Sopressa”.

Chill to 8-10 °C just before serving. Pour carefully into a carafe, separating the clear liquid from the sediment.