Production area
Lonigo floodplain, province of Vicenza, Veneto region
Classification
Controlled Designation of Origin (DOC)
Soil type
Loamy – sandy soil (69% sand; 18% clay and 13% silt)
Grape variety
Glera 100%
Plant density
4,000 vines/hectare
Yield
150 ql. /hectare
Training system
Double inverted Guyot
Harvest period
End of August
Winding
The grapes, subjected to soft pressing, are vinified in white. Fermentation takes place in stainless steel tanks at a controlled temperature. The sparkling wine is produced according to the Martinotti method, slow natural refermentation in an autoclave for a rather long period (about 90 days) to enrich its organoleptic profile. Then it is filtered and bottled.
Alcohol content
11.5% VOL
Sugar residue
12 grams/liter
Total acidity
5.5 grams/liter
Sensory characteristics
Hints of fresh fruit, harmonious and elegant
Serving temperature
6°C / 7°C
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