||White sparkling charmat method extra dry
||On the hills of the first Dolomite, in the north of the province of Treviso.
||In September, in the first half for pinot and chardonnay, in the second half for the prosecco.
||Blank, ie in the absence of the skins, at a controlled temperature of 20 ° C. The sparkle to slow fermentation in large closed containers at 12-14 °C.
||Suitable for all occasions for meeting and celebration. Excellent as an aperitif and indicated in combination with the typical "Cicchetti" Venetian and snacks with cold meats and cheeses. Also excellent with fish and the fried vegetables.