Veneto, Italy.

100% Glera

In the second half of September. 

After picking the grapes are destemmed and gently pressed in apneumatic press. A natural sedimentation is carried out to separate the wine from the solids.
Primary fermentation: Fermentation takes place in stainless steel tanks, with selected yeast at controlled temperature at around18°C. This process lasts for approximately 8-10 days. After fermentation the wine is racked and cold stored in order to avoid malolactic fermentation and retain as much freshness as possible. Secondary fermentation: The secondary fermentation takes place in 150 hl close tanks like in Charmat method. This fermentation goes very slow because of the temperature around 14°C. The wine is then filtered prior to bottling.

It has fine bubbles, with a classic fresh, aromatic nose. The wine is very soft on the palate, offering refreshing acidity with lots fruit flavours such as apple and apricot, with some citrus notes.​​​​​​​