|
Production area |
Alta Marca Trevigiana. |
|
Vineyards altitude |
200/300 m. s.l.m. |
|
Vine variety |
white grapes varieties. |
|
Yield per hectare |
13,5 t. |
|
Grape harvest |
manual. |
|
Wine making |
soft pressing of the grapes and fermentation of the musts at low temperatures in steel tanks. |
|
Sparkling process |
re-fermentation in autoclave at a temperature of 15° C. |
|
Pressure |
5 bar. |
|
Perlage |
fine and persistent. |
|
Alcohol |
11% vol. |
|
Residual sugar |
20 g/l. |
|
Food combinations |
particularly suitable as aperitif or at the and of the meal with the dessert. |
|
Service temperature |
6-8° C. |
|
Preservation |
in a fresh place and repaired from the light. |
