Municipality of Treviso and Venezia
0 – 400 metres above sea level (0 – 1,315 ft.)
Type of soil:
Sylvoz – Doppio Capovolto
3,000 – 4,000 vines per hectare (1,215 – 1,620 ft.)
First half of September
11.50 % vol.
8 – 10 °C (46 – 50 °F)
Medium-sized tulip-shaped, narrowing towards the rim
Two to three years
The base wine is transferred into pressure tanks to referment with the aid of
selected yeasts for 18-20 days, at a temperature of 14-16 °C. When the desired
pressure of about six bar has been reached, the mass is chilled to -4 °C to arrest
fermentation and stabilise the wine. The mass is then kept at a controlled
temperature of 5 – 7 °C for at least one month to encourage natural maturation
in contact with the lees. When the process is complete, the wine is filtered and
A pale straw yellow in color, this typical sparkling wine from the Veneto is fresh and delicately aromatic, exquisitely balanced and decidedly delicious.
Can be drunk through the meal but is also excellent with biscuits or fruit desserts.