Production area: From our vineyards in Negrisia
Soil: Alluvial, loose, draining with bands of clay of medium mixture for the many floods of the river Piave
Cultivation: Espalier and Guyot – 2800 plants per hectare
Maturation: Second ten days of September
Vinification: Harvesting and gentle pressing to obtain an as clean as possible young must. Inoculation of selected yeasts and fermentation at controlled temperature
Second fermentation: Charmat method with controlled fermentation in autoclave for about 70 days
Organoleptic profile: Pale straw-yellow colour with greenish reflections. Fine and persistent perlage. Delicate bouquet of fresh fruit and flowers. Residual sugar of 28 g/l.
Alcohol content: 11% vol.
Gastronomic combination: Aperitif wine, excellent with soft cheeses, ideal to accompany shellfish.
Serving temperature: 8° C
Bottle: 0,75 lt.