Grape variety : 100% Glera from the Conegliano - Valdobbiadene area
Soil : of good depth with the presence of clays, marly sandstones and molasse of the Miocene
Altitude : 225 - 350 masl
Training system : double overturned and sylvoz with about 3,000 plants / hectare
Maximum grape yield / hectare : 135 quintals
Harvest : exclusively by hand between 15 and 30 September
Bottles produced : about 60,000
Vinification: Soft pressing of the grapes to extract the must, decanting and clarification of the same, alcoholic fermentation in stainless steel tanks at about 18 ° C for about 15 days with subsequent filtration and cleaning of the sparkling wine base obtained.
Second fermentation: Fermentation in stainless steel autoclave with only the addition of raw sugar and selected yeast for about 60 days at 15 ° -17 ° C. Subsequent refinement in the bottle before release on the market for about 30 days.
Chemical characteristics: Average alcohol content: 11.50%. Average sugar residue: 7.00 g / l. Average total acidity: 5.20 g / l
Organoleptic characteristics: Characteristic varietal hints, in the selection of grapes dedicated to brut, cleaner, set, with marked notes of pear. And that is why it is more suitable for culinary accompaniments.
Grape variety: Glera, Perera, Verdiso, Bianchetta Trevigiana