The grapes are harvested before ripening perfect to keep a lower saccharine degree, a higher acidity and a more fruity perfume. The winemaking is the traditional, through soft pressing and partial cold maceration. The fermentation carried out at about 10 ~ 12 ° C with selected yeasts, enables get very aromatic and intense perfumes. The must is in full fermentation taken directly to the autoclave to acquire foam and one is added small portion of wine grapes vinified with a brief maceration, to give sparkling color and timbre coveted. To give more strength and develop very specific aromatic component that characterizes this sparkling wine is made a single fermentation process of 35 ~ 40 days at low temperature. Besides, induces the formation of substances that provide structure and thickness of wine, for in this way compensate for the low grade and maintain a perfect harmony taste. After finishing the formation of foam, foaming is maintained 20~30 days in their own noble lees to complete and enrich the heritage organoleptic. Before bottled, it is dosed with a small percentage of grapes aromatic quality to complete and harmonize your palate / olfactory landscape.
PRODUCTION AREA: Farm Val de Brun.
Vineyards: North-south and west-east with about 4,000 ~ 4,500 vines per hectare
8 to 12 years in average.
Average production: 2,5-3 kilograms. per vine, equivalent to 10 ~ 12 tons per hectare.
Grapes: Typical aromatic varieties Uptown Treviso province.
Driving system: Sylvoz.
ORGANOLEPTIC FEATURES
Effervescence: Very fine and persistent.
Color: Faint pink.
Aroma: Ethereal, delicate, very personal due to the synergy between the scents of
and varieties of yeast perfumes, with a decidedly aromatic ring.
Flavor: Complete, harmonious, gently smooth.
SERVING TEMPERATURE
2 ~ 3°C
PRESERVATION: Keep in a cool, dry place and sheltered from sources of light and heat.
Alcohol,% vol. 9 ~ 10
Sugars, gr / l 16.00 ~ 17.00
Total acidity gr / l 5.50 ~ 6.50
