About this wine
Vineyard and terroir
The fruit comes from vineyards in the Asolo Prosecco area of Treviso province, north of Venice. The sites lie on the Montello and Colli Asolani hills at the foot of the Dolomites, where the soils are decarbonated. The climate is characterized by mild springs and autumns and warm summers.
Vinification
The grapes are harvested at optimal ripeness and pressed as whole bunches in a pneumatic press. Primary fermentation takes place in stainless-steel tanks at 15–16 °C. Secondary fermentation follows the Charmat method in temperature-controlled pressurized tanks. Fermentation is stopped by cooling once the desired alcohol and sugar levels have been reached. After a short stabilization period, the wine is bottled under pressure.
Tasting profile
The nose offers generous fruit and floral aromas. The palate is elegant, lively and clean, with bright acidity and pronounced minerality.
