Project Description

VARIETY

White varieties of our territory.

CULTIVATION METHOD

Vertical trellis (Sylvoz, Guyot) with planting patterns from 3000 to 4000 stocks per hectare.

VINEYARDS

A group of vineyards in the area of the province of Treviso.

SOIL AND WEATHER

A soil of medium texture that goes from steep hills to the plains at the gates of Treviso. The weather is particularly cool and aerated, ideal to preserve the scent and the acidity of the product.

GRAPE HARVEST

Grapes are collected at medium ripening in order to preserve the acid component. The grape harvest generally takes place in August and September.

FERMENTATION

Bunches are harvested manually and once they reach the wine-cellar, they are gently pressed. Then, a slow fermentation takes place in steel reservoirs with indigenous yeasts in order to preserve the peculiarity of the product to the maximum. After cleaning the wine, it starts the sparkling wine production process in stainless steel tanks.

RIPENESS

The sparkling wine is bottled as from December and after a short ripening period in bottle, it is ready to be consumed.

REMARKS

This white sparkling wine blend freshness, spiciness, body and structure. It results an intense, tasty and creamy sparkling wine. It is an undoubtedly original product to be tasted as an aperitif or combined with any meal.

ANALYTICAL DATA

Alcohol content 11,5% by volume, fixed acidity 5.9 g/l, total sulphites 130 mg/l, sugar content 14 g/l.

COLOUR

Straw-yellow with greenish tinges.

BOUQUET

It reveals a fizzy and flowery bouquet.

TASTE

Creamy, tasty and with a good body.

WINE PAIRING

It is ideal to be tasted not only as an aperitif, but also combined with any meal, mostly with crustaceans.

SERVING TEMPERATURE

6/8°C.

 

SPECIFICATION