Grapes: 100% Glera
Production area: Teviso province, inside Prosecco DOC area
Training system: Sylvoz
Per hectare yield:.max. 180 quintals per hectare
Harvest period: first and second weeks of September
Winemaking: hand-picked, soft pressing, white wine vinification and following temperature controlled fermentation.
Secondary fermentation: natural fermentation in bottle
Perlage: fine and persistent bubble with creamy spume
Colour: straw yellow lightly turbid for the present of yeats in the bottle
Smell: fruity and intense with bread crust and yeast note
Taste: dry and decisive with mineral finish
Suggestion for service: for those people who prefer turbid, turn the bottle slowly for 30 seconds before uncorking
Food pairing: traditionally with typical salami and sausage, excellent to accompany a full meal and with fish dishes and white meat
Serving temperature: 8 – 10 °C
Alcohol: 11.00 % vol.
Sugar residual: 0 g/l