APPEARANCE: Pale pink onion skin, lens, foam dense and persistent perlage. BOUQUET: Intense and fine, fruity raspberry, wild strawberry, pink grapefruit, almond, floral notes of rose and balsamic notes. TASTE: Sweet, intense and persistent, large correspondence with the scents. Balanced.
PRODUCTION AREA: Valdobbiadene, Conegliano, Vittorio Veneto SOIL: Calcareous, sub-alkaline GRAPES: Glera 95% (known as Prosecco) - red Verona 5% HARVEST: Manual, with selection of the grapes. ViNIFICATION: Soft pressing of the grapes with membrane presses, setting of must, fermentation at controlled temperature (18 degrees) with selected yeasts. Maturation on the lees in stainless steel tanks for about three months. FERMENTATION: Italian method with temperature controlled fermentation (15-15 degrees) performed with selected yeasts. Tartrate stabilization in cold (4 degrees) and microfiltration of yeast before isobaric bottling. Cycle time about 45 days.