||White sparkling charmat met. semi-dry
||Within the delimited D.O.C.G. production zone, on the hills of the first Dolomitic ridges in the northern part of the Province of Treviso.
||The second part of September.
||White vinification, that is to say without the skins, at a controlled temperature of 18°C (68°F).
||Through slow refermentation in large sealed tanks at 12-14°C (approx. 54-57°F).
||With its great versatility, Giall’Oro can be enjoyed equally well as an aperitif or to enhance the close of a meal.