Production area: the vineyards are situated in the province of Treviso, inside the DOC area of Prosecco. This area stretches from the hills down to the flat side of alluvial origin, clayey and mixtured.
Vine training: Double U-shaped Sylvoz with 3000 vines per hectare.
Production per hectare: maximum 180 quintals of grapes.
Harvest period: on the first week of September
Winemaking: white wine vinification, soft grapes crush and following temperature controlled fermentation.
Secondary fermentation method: Martinotti – Charmat
Colour: pale straw yellow with greenish hues
Perlage: smooth, persistent and velvety
Smell: complex and intense, typically of yellow apple and white flowers
Mouthfeel: crisp and elegantly smooth, of balanced savour.
Serving temperature: 6-8 °C
Alcohol: 11.50% vol
Sugar: 16 g/l
Acidity rate: 5,7 g/l