The hills of Treviso, north of Venice. The stony soil is comprised of alkaline sandstone.
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 for approximately 12 hours and then fermentation begins. Vinification in stainless takes about 15-20 days at 18-20 °C (65-68 °F) to develop natural sparkles.
Color: Light-straw yellow
Bouquet: Intense with light ethereal notes, along with hints of white peach and orange blossoms.
Taste: Captivating, soft, and round, with nuances of peach and almond.
Ideal as an aperitif, it also pairs nicely with light starters, seafood, soups, salads, and light pasta dishes. Delicious with fruit and pastries. Served chilled at 42-56 °F.