Region and Terroir
Region: Treviso, Veneto, Italy
Soils: Alluvial loam soils, rich in skeleton
Climate: Temperate continental with the influence of the Po River, providing optimal conditions for growing vines
Grape Varietals
Glera (main variety for Prosecco)
Pinot Noir (to give the pink color and additional structure)
Vinification
Harvest: Hand-picked, late August for Pinot Noir and mid-September for Glera
Pressing: Soft, in order to extract the best from the grapes
Fermentation: At a controlled temperature, followed by a second fermentation in the bottle (Sharma method)
Ageing: On fine lees for several months, which gives additional complexity and texture
Organoleptic characteristics
Aroma: Delicate notes of freesia, strawberries, vanilla cream and pomegranate creating an elegant and fresh aromatic profile
Balance: Well balanced between fruity and floral notes
Texture: Strong and silky, with a pleasant freshness and a long-lasting finish
Food pairings: light appetizers, fish and seafood, soft white cheeses (brie, mozzarella, ricotta), pasta, chicken
Serving temperature
8–10°C
