||White sparkling charmat method dry
||Loc. Santo Stefano - Valdobbiadene (TV)
||The grapes are harvested from mid-September until mid-October.
||Soft pressing of the grapes, fermentation of the must in absence of skins at a controlled temperature. After removing the accumulated foam, the second fermentation takes place in closed steel vats with the Charmat method at a controlled temperature.
||Refined confectionery, short crust pastry, fruit tarts, milfoil and flat bread.