Type: Sparkling Wine Brut.

Alchohol content: 11 % Alc/Vol.

Sugar: g/l 13.50 – 14.50.

Grape variety:  aromatic variety typical from Treviso province.

Soil features: are north-south and west_east oriented with about 4000/5000 vine stocks per hector that in average are about 8/12 years old.

Growing technique: Sylvoz.

Yieald (grapes per hectare): 120/130 q/ha.

Harvest: the grapes are manually harvested in September.

Fermentation:  soft pressed; the skins are then subject to a short cold maceration and the must to static rocking. The must primary fermentation takes place in steel tanks at 18°/19°C with select yeasts. The new wine is then kept on the noble lees for some weeks. Then the foam removal lasts 20/25 days al 18°C .

Ageing and evolution: after that, the sparkling wine is kept on the lees for some weeks. Then the tartaric acid is stabilized and the sparkling wine is bottled. final ageing in bottle.

Organoleptic feature: Perlage: very fine and persistent. Colour: straw yellows with greenish reflections. Bouquet: ethereal, delicate and very characteristic because of the sinergy between the variety perfume and the yeasts. Clear-cut aroma. Taste: full, harmonious, dry.

Serving temperature: 4/6°C and opened at the moment. 



Technical card   



Still life