Grapes
85% Glera, 15% Pinot Noir

Production area
Prosecco DOC

Altitude
150-200 m a.s.l.

Type of soil
Lands that extend mainly on the hills of Treviso up to the Valdobbiadene area. Medium-textured soil, marly-calcareous, with clayey schists rich in fossils and organic substances with neutral-alkaline pH.

Alcohol
11.5 % vol.

Fermentation
Pressing of whole bunches and white vinification with particular attention to oxidation and to the degree of clarification of the must for the production of the base wine. The fermentation of the base wine is carried out at a controlled temperature of 14-16 °C with selected yeasts for about 15 days and it is followed by a refinement on fine lees.
A subsequent second fermentation takes place in autoclave with the Charmat method, using selected yeasts, at a controlled temperature of 17 ° C which is followed by and aging process on fine lees for at least 2 months.

Aging
In steel with Batonnage on fine lees.

Tasting notes
Brilliant straw yellow color. The nose is clean and elegant with pleasant sensations of fruit, bread crust, pears and apples and aromatic herbs. In the mouth it has verve and freshness, fine bubbles and good structure. It closes long, fruity and enveloping.

Food pairings
Fish tartare, shellfish, shrimp tempura.

Capacity
0,75 l