The hills of Treviso, north of Venice. The soil is alkaline sandstone with a fair amount of stone.
Gentle pressing of the grapes to extract only the free-run juice from the heart of the berry. Then the juice is left to rest in stainless steel tanks and after approximately 12 hours the limpid part of the must has separated from the deposit and fermentation begins. Vinification takes about 15-20 days and is completed in stainless steel vats kept at a constant temperature of 18-20˚C (65- 68˚F) to develop a natural sparkle.
Color: Light straw yellow with a lively froth.
Bouquet: White peach and orange blossoms.
Taste: Fruit forward, with peach and almond flavors.
As an aperitif or as an ideal match with fish, fresh fruit and pastries. Serve chilled at 42-56˚F.