| Type |
Blanc vin mousseux méthode charmat brut |
| Emplacement |
Conegliano - Ogliano (TV) |
| Climat |
Altitude: approx. 170 m. a.s.l. |
| Composition du sol |
Hilly, morainic – alluvial with Würm glaciation deposits, medium texture containing chalk. |
| Vendanges |
End of August/beginning of September. |
| Vinification |
Fermentation: primary fermentation takes place at controlled temperature on selected yeasts. Prise de mousse: at low temperature in tanks. |
| Affinage |
Approx. 1 month in bottle. |
| À déguster avec |
Its elegance alone is enough. Excellent as an aperitif, it can be served with different types of dishes: raw fish, shellfish first courses, but also with a refined meat or fish tartare on lightly toasted bread with a drizzle of extra virgin olive oil. Appeals to those with a refined personality who go beyond fashion fads. |