Production Area: Our property Negrisia vineyards
Estate soil: geocomposition Alluvial, loose sandy shale topsoil, well drained with the presence of light clay seams deriving from the river Piave floods.
Training technique: “Spalliera” and Guyot – 2800 plants / hectare
Harvest / Vendemmia period: Second decade of September
Vinification method: Metodo Italiano (Martinotti – Charmat). Ca-
reful, by hand, grape collection and selection followed by immediate delicate pressing in order to extract the cleanest and purest grape juice (must). Inoculation using selected yeasts and first temperature controlled fermentation.
Secondary fermentation and foaming: Metodo Italiano (Martinotti – Charmat).
Fermentation: for 70 days in a temperature controlled pressure tank, followed by bottling.
Organoleptic features: Pale straw yellow with soft green tints. Fine and persistent perlage, delicate fresh perfume of flowers and tropical fresh fruit, aromatic. A pleasing but not excessive hint of sweetness. Residual sugar 28g/l.
Alcohol content: 11% vol
Serving suggestions: Ideal with most semi sweet desserts and cakes. Also matches well with savoury and some spicy dishes.
Ideal serving temperature: 8°C
Bottle size: 0.75 l / 750 ml. Supplied in cartons of 6 or 12 bottles.