About this wine
Vineyard and terroir
The fruit is grown in the Prosecco area at 80 m above sea level, on alluvial clay soils.
Vinification
The grapes are harvested entirely by hand, usually in mid-September, then gently crushed and fermented at a controlled temperature with selected yeasts. Secondary fermentation takes place in sealed autoclaves for three months, following the Italian Charmat method.
Tasting profile
Lively and fresh, with delicate fruit flavours, a gentle mineral note and fine bubbles.
Serving and pairing
Suitable as an aperitif, either alone or in Prosecco-based cocktails. The producer recommends chilling the bottle gradually in the refrigerator and avoiding sudden temperature changes. A long-stemmed glass helps preserve its chill and highlights its aromas and fine bubbles.
