||White sparkling charmat met. semi-dry
||Valdobbiadene, vineyards of Santo Stefano
||From late Septemberto mid-October.
||White vinificatio, that is to say without the skins, at a controllet temperature of 20°C (68°F). Takin on of the sparkle: through slow fermentation in large sealed tanks at 12-14 °C(apporx. 54-57°F). Pressure behind the cork: 4,5atm.
||Often drunk with pastries and cakes.