Prosecco area, Veneto.
In the second half of September.
Fermentation takes place in stainless steel tanks in temperature-controlled conditions and lasts for approximately 8-10 days. The secondary fermentation is carried out in 150hl cuvée close tanks. Selected yeasts are added and fermentation is very slow.
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.
Serve chilled as an aperitif, or perfect with vegetable or fish based oriental dishes.