|
Production area |
Alta Marca Trevigiana. |
|
Vineyards altitude |
50/100 m. s.l.m. |
|
Vine variety |
red grapes varieties. |
|
Yield per hectare |
12 t. |
|
Grape harvest |
manual. |
|
Wine making |
in white, immediate separation of the peels, 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 |
11,5% vol. |
|
Residual sugar |
11 g/l. |
|
Food combinations |
particularly suitable as aperitif or with starters of fish. |
|
Service temperature |
8 °C. |
|
Preservation |
in a fresh place and repaired from the light. |
