Origin
Valdobbiadene, in the province of Treviso.
Grape variety
Glera and Chardonnay.
Winemaking
At the right maturation, in order to obtain an acid heritage and a superior freshness, the harvested grapes reach the winery. Here, after the de-stemming, the crushing and a wise action of a soft press, the must immediately leaves the skins and it is cooled and clarified by flotation.
The addition of yeasts to the warm must starts the alcoholic fermentation at 16/18°C and then it is lowered to 8/12°C. After 8 days the first transfer takes place.
Harvest
Between the last week of August and the first week of September.
Secondary fermentation
The base wine is filtered sterilely. After that sugars and selected yeasts are added to the base wine in order to start the secondary fermentation and then the production of the effervescence. Then it is stored in the stainless steel tank in order to re-ferment and achieve the desired overpressure.
Appearance
Clear, pale, lemon (yellow with a hint of green).
Nose
Elegant, wide and intense with pronounced floral nuances.
Palate
Dry with a good acidity. The finish is harmonious and persistence.
Culinary affinities
It is excellent alone or for the happy hour with different nibbles. It is also suitable for all types of fish dishes, pasta and risotto, completing with a note of vivacity even with white meats.
Optimal service temperature
4° / 6° C.
Alcohol content
11% vol.
Sparkling process
Charmat method.
Sugars
12g/l
Acidity
5,5 g/l
Perlage
Fine and persistent.
