GRAPE VARIETY:: uve a bacca bianca.

ORIGIN: Veneto Orientale.

SOIL TYPE: Medium texture, clayey.

VINIFICATION: White vinification of grapes through soft pressing followed by cold decantation. The resulting must is transferred to steel vats where fermentation is completed over 10 days at a controlled temperature of 18-20 °C on carefully selected yeasts. The "basic" wine is placed in prise de mousse pressure tanks where it ferments for 18-20 days on active yeasts at a controlled temperature of 14-16 °C. When the required over pressure is reached (approx. 6 bar) the mass is cooled to -4 °C to stop fermentation and aid stabilisation. It is then held at a controlled temperature for at least one month so that it can mature naturally on the yeasts. At the end of this period the wine undergoes filtering and isobaric bottling.

COLOR: Pale straw in colour with fine, lingering perlage.

SCENT: Pleasant scent of flowers and white pulp fruit.

FLAVOUR: The full, elegant flavour has stimulating freshness.

SERVING SUGGESTIONS: The vibrant, dynamic nature of this wine makes it great for aperitifs or with fish entrees, shellfish salads, fish risottos and vegetable dishes.