Province of Treviso
VINIFICATION AND REFINEMENT
After the harvest is the pressing of grapes and fermentation at controlled temperature of 16 ° C for about 18 days. Following the second fermentation with the Charmat method for 6 months, being “Millesimato” for the production are used grapes of a same year.
Straw yellow color with green hues, crisp of fresh fruit, pear in particular. A fine and persistent perlage, velvety and intense.
6 °-8 ° C
Perfect for aperitif, appetizers, pasta dishes or main courses of sea or lake fish.