| Location |
Western part of Friuli region, in the center of Prosecco Doc area in the municipalities of Pasiano and Porcia |
| 土地的組成 |
Alluvial soil, calcareous, rich of limestone and clay. |
| 釀造 |
Crushing, destemming and gentle pressing, white fermentation for 10 days in stainless steel tanks thermo- controlled (16-18 °C), aging in stainless steel vats waiting for the sparkling process. |
| 陳年 |
Second fermentation in pressurized tanks for about 30 days at controlled temperature (14-16 °C) until reaching 6 bar of pressure; the mass is then cooled to halt the fermentation and kept at a controlled temperature of 8-10 °C for at least 3 months, to encourage the natural refinement in contact with the yeast deposited at the bottom of the autoclave; at the end of this phase it follows filtration and isobaric bottling. |
| 匹配 |
Can be enjoyed throughout the meal, also with savory with a spicy component but is particularly recommended with prosciutto di San Daniele, speck of Sauris and chicory risotto. Suitable for vegetarians and vegans. |