This wine is obtained from the vinification of monovarietal Prosecco grapes ,which are selected and harvested in our vineyards that are all located in the D.O.C. Prosecco wine zone.
Soil composition: the soil is of Eocene origin and is rich in clay which give the wine its typical characteristics of fragrance and aroma. The presence of micro-elements in the soil such as boron, magnesium, etc., together with the typical microclimate of the area, favour the grapes with an excellent natural level of alcohol.
Vinification: early harvest so as to achieve the spumante base with a good acidity and level of alcohol that is not too high (around 11% volume), soft pressing and refrigeration are followed by the settling and racking of the cleaned must, then fermentation at a controlled temperature (around 17°C) and the addition of selected yeasts which favour the development of the wine's characteristic fragrances and aromas.
Organoleptic description of the wine
fine and persistent
elegant, of green apples, yeast and bread crust.
delicate, fruity, rounded.
Aperitif and throughout the meal, fish, soups, vegetables, light meats, Best served at a temperature of 8-10 °C.