Area of origin: Valdobbiadene, Cartizze hillsSoil: calcareous sub-alkaline
Varietal: Glera (known as Prosecco)
Harvest: manual harvest with grape selection
Winemaking: off skins by gentle pressing.
Primary fermentation with controlled temperature by selected yeats.
Refinement :Inox tanks
Foaming: secondary fermentation in ?autoclave? (cuve close)
at a controller temperature
with selected fermentation as long as a 5 bar pressure is reached.
Fining: 60 days
Traing system: autochthonous called ?capuccina modificata?.
Bottling: isobaric bottling after sterile filtration.
Colour: Pale yellow
Perlage: fine and persistent
Bouquet: apple fruity, flower, typical, exotic fruit
Taste: delicate, fresh
Alcohol: 11%
Acidity: 6,2 g/l
Sugar residue: 25 g/l
pH: 3.10
Pressure:6 bar/20?C