About this wine
Vineyard and terroir
The grapes are 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, secondary fermentation proceeds for 20–25 days at the same temperature. The wine is then allowed to settle before bottling.
Ageing
After bottling, the wine rests for a short additional period.
