AREA OF ORIGIN Vidor, in the DOC Treviso area
VARIETAL 100% Glera-Prosecco
TRAINING SYSTEM Capuccina modificata
HARVEST PERIOD From 15 September to 10 October
YIELD IN KG OF GRAPES PER Ha 15000 kg/Ha
WINEMAKING In white with a soft pressing
SPARKLING WINEMAKING METHOD Charmat method
PRIMARY FERMENTATION Controlled temperature with selected yeasts
FOAMING 30 days
FINING From 1 to 2 months

Analitical Features

ALCOHOL 11 % Vol
SUGAR RESIDUE 10 g/l
TOTAL ACIDITY 5,80 g/l

Organoleptic Features

COLOUR Straw yellow with light green notes
PERLAGE Fine and persistent
MOUSSE Creamy
BOUQUET Elegant, delicate, fruity and floral
TASTE Fresh, well-balanced and creamy

Storage and Service

STORAGE Bottles should be kept upright in a cool and dark place
SERVING TEMPERATURE 7°C
FOOD MATCHING Suitable in any time of the day, it is excellentas aperitif or during the meal.