| Type |
White charmat method sparkling wine brut |
| Origin |
Hills of Susegana (classic area of Prosecco Superiore) |
| Climate |
Altitude: 90 m. a.s.l. South exposure. |
| Soil composition |
Tendentially clayey, with calcareous base. |
| Vinification |
At a soft pressing, with special pneumatic presses, it follows the static decantation of the must and the subsequent fermentation in temperature controlled steel tanks at controlled temperature (19 ° C) with the use of selected yeasts. Refining and stopping on the noble lees takes place in steel for a period ranging from three to six months depending on the type. |
| Ageing |
The base wine is processed according to the Martinotti-Charmat method. After a period of further pause on the lees, following the froth, and the subsequent tartaric stabilization, the wine is filtered and further refined in an autoclave, then bottled. The duration of the entire cycle exceeds four months of processing. |
| Pairing |
Excellent as an aperitif if drunk alone, it goes well with lukewarm seafood appetizers, delicate fried fish of the Adriatic, vegetable tempura, soups, soups and risottos with vegetables. To be tried also with white meat dishes, with a delicate and light sauce, whose sapid and oily bottom is balanced by the acidic action on the palate. |