VINEYARDS: The foothills surrounding Treviso, between the river Piave and the Venetian Prealps.

WINEMAKING: The grapes are generally harvested from mid-September. The grapes are lightly pressed to produce the free-run must which, after decanting for 10 – 12 hours, is transferred to stainless steel tanks, where it is fermented at 18-20°C for a period of between 15 and 20 days. The wine is then stabilized and clarified before refermentation, which takes place in steel autoclaves at controlled temperatures in order to develop the wine’s characteristic perlage and fragrant bouquet. Refermentation is interrupted by cooling and filtration until the residual sugar content is 18 g/l. Sparkling wines with this sugar content are defined as extra-dry, which is the classic version of Prosecco, and is ideal in achieving the perfect balance between softness to the palate and acidity.

ALCOHOL: 11%

SIZES: Available in 750ml