Grapes: Glera (Formally known as Prosecco)

Production Area: Province of Treviso and Pordenone.

Soil type: Morainic origin.

Training system: Sylvoz.

Harvest time: harvesting at different times based on the aspect of the vineyard; usually starts mid September.

Vineyards: east-west and north-south orientation with 2,500/3,000 grapevines per hectare.

Alcohol content: 11%

Residual sugar: 12 g/l

Total acidity: 6 g/l

Pressure: 6 bar

Winemaking process: The grapes are manually harvested and are then soft pressed. The skins are then subject to a short cold maceration and the must to static racking. The must primary fermentation takes place in steel tanks at 18°C with select yeasts. The new wine is then kept on the noble lees for some weeks. Then the foam removal lasts 20/25 days at 15°C. After that the sparkling wine is kept on the lees for some weeks.  Then the tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle.

Organoleptic Characteristics:
Perlage: very fine and persitent.
Colour: straw yellow with greenish reflections.
Bouquet: scents of citrus fruits, acacia; fruity tones of white peach, pear and golden apple.
Taste: fresh taste, it presents a good balance between acidity and flavours.


Food Matching: the perfect aperitif, this Prosecco is also the perfect accompaniment to fish- and vegetable- based antipasti and other dishes.

Service: Enjoy at 6 – 8° C in a large Prosecco crystal glass.

Bottle: 0,75 lt/1,50 lt