Production area: the vineyards are situated in an area in the province of Treviso, on a flat area of alluvial origin, of consistently clayey composition.
Vine training: Sylvoz, Guyot, with 4000 vines per hectare
Production per hectare: 120 quintals of grapes
Harvest period: end of August, first days of September
Winemaking: white wine vinification, grapes soft pressing and following temperature controlled fermentation.
Secondary fermentation method: Martinotti – Charmat
Colour: pale straw yellow.
Perlage: smooth and persistent.
Smell: intense, with a clear hint of apples of the Golden variety and flowers.
Mouthfeel: elegant and balanced, round and full bodied.
Serving temperature: 6-8 °C
Alcohol: 12,5 %vol
Sugar: 10 g/l
Acidity rate: 5,5 g/l