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."This product is available for delivery within New York City only. We apologize, but we cannot ship wine outside of this area to ensure the quality and integrity of the product."