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APPEARANCE: Bright straw yellow BOUQUET: Slightly fruity apple, floral TASTE: Slightly sweet.
PRODUCTION AREA: Vittorio Veneto SOIL: Calcareous GRAPES: Glera 95% (known as Prosecco) HARVEST: Manual, with selection of the grapes. VINIFICATION: Soft pressing, the juice selection, settling and fermentation at controlled temperature with selected yeast. REFINEMENT: In stainless steel tanks. FERMENTATION: Secondary fermentation in autoclave (sealed vats) at a controlled temperature with selected yeasts up to a pressure of 5 bar. The product is left to rest on the lees for 60 days. Tartrate stabilization at low temperature. BOTTLING: Isobaric, after sterile filtration.