Vineyards of the hills of Valdobbiadene in the province of Treviso. SOIL = Limestone and clay. The Prosecco grapes undergoes fermentation after light maceration on the skins at a controlled temperature. Then the product is cleaned and stocked in stainless steel tanks. Second fermentation to obtain the sparkling complexity is carried out in pressure tanks by adding selected yeasts.

Straw yellow. Delicate floral notes.Hints of apple and the grape variety’s typical bitter finish. This wine can stand alone as a delightful aperitif or be paired with all the starters or with fish dishes. 6 – 8 degrees C.