Area of origin: Valdobbiadene DOCG hillsSoil: calcareous sub-alkaline
Varietal: Glera (known as Prosecco)
Harvest: manual harvest with grape selection
Winemaking: off skins by gentle pressing.
Primary fermentation with controlled temperature by selected yeats.
Refinement :Inox tanks
Foaming: secondary fermentation in ?autoclave? (cuve close) at a
controller temperature
with selected fermentation as long as a 5 bar pressure is reached.
Fining: 60 days
Traing system: autochthonous called ?capuccina modificata?.
Bottling: isobaric bottling after sterile filtration.
Colour: Pale yellow
Perlage: fine and persistent
Bouquet: golden apple fruity
Taste: dry and elegant
Alcohol: 11%
Acidity: 6 g/l
Sugar residue: 10 g/l
pH: 3.15
Pressure: 5.8 bar/20?C