Production zone: Valdobbiadene
Alcohol level: 11.5%
Serving temperature: 8° - 10° C
Recommended glass: a medium-sized, tulip-shaped glass, narrowing at the rim
The base wine is put into pressurized tanks for the prise de mousse. There it ferments for 18-20 days, with the aid of selected yeasts, at a controlled temperature between 14° and 16° C (57° - 61° F). When the desired pressure has been obtained (around 6 bars), the wine is chilled to - 4° C in order to arrest the fermentation and encourage stabilization. The sparkling wine is then kept at a controlled temperature of 8°-10° C (46°-50° F) for at least a month, in order to favor its natural maturation in contact with the yeasts that have deposited on the bottom of the pressurized tank. At the end of this phase, filtration and isobaric bottling is carried out.
Pale straw yellow in color, with a fine mousse. Its bouquet displays good intensity and is slightly aromatic, with hints of rennet apples. It has very soft fruit on the palate, supported by good acidity and tanginess and an easy-drinking style.
Excellent as an aperitif, it also makes an ideal partner for appetizers or fruit-based recipes and can even be served to accompany dry pastries and cookies.