Delicate fruity aroma with hints of bread crust, with floral nuance.

Growing Conditions

The Vineyards are situated at an altitude between 100 and 300 meters above sea level grown on medium textured clayey soil


Glera for Prosecco Conegliano Valdobbiadene Docg minimum 85% + Pinot Bianco / Chardonnay maximum 15%

Soft pressing of grapes, cold settling of the must (5-7°C) and start the fermentation at controlled temperature of 16/18°C. Next stop on the yeasts for 3 months. Secondary fermentation in autoclaves with a fermentation of about 50 days temperature of 14°C. Another stop on yeast fermentation for 3 months resulting in a product with high pressure without the annoying effect of carbon, increasing the feeling of creamy sparkling wine.

- Residual sugar: 11 - 12 g/L


Next aging in bottle for 30 days before entry info the market.


Bright straw colour, fine perlage.

Food Pairing

- Sopressa of Treviso with Chiodini mushrooms

- Risotto with scampi and zucchini

- Steamed seabass foil