About this wine
Vineyard and terroir
The fruit is grown in the DOC-classified Prosecco di Conegliano area.
Vinification
The grapes are harvested entirely by hand and undergo a short cold maceration on the skins. Primary fermentation takes place in stainless-steel tanks at 18–19 °C with selected yeasts. After several weeks on the lees, a second fermentation proceeds for 20–25 days at the same temperature. The wine is then left to settle before bottling.
Ageing
The bottled wine rests for a short additional period before release.
