Production area: Several Vineyards of the DOC Prosecco area, most of them in Treviso and Pordenone provinces.
Soil: Different depths depending on the slope. The roots of the vine penetrate more easily where the vineyard is less deep.
Cultivation System: Sylvoz e Guyot.
Vinification technique: The harvest is done in mid-September, the grapes are softly pressed, the must is taken at low temperatures and the maceration is done with a cold controlled temperature, for better extraction of aromas. Charmat method for the second fermentation, for 40 days.
Tasting notes: Soft yellow colour. Typical floral scent: acacia blossoms and wisteria, with notes of honey and banana. The strong acidity gives the freshness; the bubbles in the mouth are velvety, silky.
Food Pairings: Shellfish seafood, oysters, grilled shrimp, fish of various kinds of fish; risotto and other light dishes. Excellent as an aperitif.
Serving Temperature: 6-8°C.