GRAPES : Glera
PRODUCTION
ZONE: Valdobbiadene
ALTITUDE: 300 - 500 m (385 – 1,640 ft.) above sea level
TYPE OF SOIL: Of glacial origin, with little depth
TRAINING
SYSTEM: Sylvoz
PLANT DENSITY: 1,800 - 3,500 vines per hectare
(730 - 1,415 per acre)
HARVEST
PERIOD: The second half of September
ALCOHOL LEVEL: 11,50 % vol.
SERVING
TEMPERATURE: 8° - 10° C (46° – 50° F)
RECOMMENDED
GLASS: A medium-sized, tulip-shaped glass,
narrowing at the rim
AGING
POTENTIAL: 2/3 years
TECHNICAL INFORMATION
The base wine is put into pressurized tanks for the prise de mousse. There
it ferments for 18-20 days, with the aid of selected yeasts, at a controlled
temperature between 14° and 16° C (57° - 61° F). When the desired pressure
has been obtained (around 6 bars), the wine is chilled to - 4° C in order to
arrest the fermentation and encourage stabilization. The sparkling wine is
then kept at a controlled temperature of 8°-10° C (46°-50° F) for at least a
month, in order to favor its natural maturation in contact with the yeasts
that have deposited on the bottom of the pressurized tank. At the end of
this phase, filtration and isobaric bottling is carried out.
TASTING NOTE
A sparkling wine with a clean, pleasantly fruity bouquet, reminiscent of
rennet apples and peach blossom. Its flavor is rounded and well-balanced.
SERVING SUGGESTIONS
Perfect as an aperitif, it is ideal with fish or cheese appetizers, or even with
a meal of delicately flavored dishes.

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