PRODUCTION DISTRICT: Grapes from the appellation Prosecco area which includes both the Veneto and Friuli Venezia Giulia region.

HARVEST: The harvest takes place in September, in order to maintain the freshness of the fruit.

WINEMAKING METHOD: The grapes are softly pressed to extract the free run juice, which is fermented at controlled temperature (16-18 °C) to obtain the base wine. This undergoes then a second alcoholic fermentation in stainless steel tanks at 15°-16°: the yeasts fermenting the sugars produce alcohol and some carbon dioxide, which remains trapped in the wine. When the desired level of residual sugar is reached, the fermentation is stopped cooling down the wine. The final stages are the filtration and the bottling.

AGEING NOTE: 1 month on the lees.

SENSORY PROFILE: Pale straw yellow colour with fine and persistent perlage; pleasant and aromatic with delicate notes of apple, honeydew and pear.

RECOMMENDED CELLARING: 1 year.

FOOD PAIRING: Perfect in any occasion, ideal as an aperitif and with fish dishes.

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