Grapes: Pinot Nero of 4 different strains 80% – Raboso Piave 20%
Production area: vineyards are located in Ormelle.
Training system: Guyot.
Per hectare yield: 80 – 100 quintals of grapes.
Harvest period: manual harvest, first ten days of September for Pinot Nero and in the second decade for Raboso.
Winemaking: white vinification, with soft pressing.
Draught: Spring 2013
Sparkling method: refermentation in bottle according to the classic method, with a stop on the lees for a period of 30 months.
Disgorgement: end of summer 2015
Color: bright pale yellow.
Perlage: elegant, classy and persistent.
Perfumes: intense, complex, fresh in a well balance among yellow flowers and sweet fruits on a fragrant toasted and mineral base.
Taste: straight and dry, good freshness and richness with a pleasant return of the mineral note.
Serving temperature: 6 – 8 °C
Alcohol: 12.00 % vol.
Sugar residual: 7 g/l