Province of Treviso.
VINIFICATION AND AGING
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
Perfect for aperitif, appetizers, pasta dishes or main courses of sea or lake fish.