Treviso Province, Veneto; at an altitude of 250 metres asl.

Glera; organic grapes.

In mid-September.

The fermentation takes place in temperature-controlled conditions not exceeding 18°C, in stainless steel tanks, where selected yeasts are added together with organic brown sugar. After approximately 30/40 days, when the desired pressure and sugar level are reached, the fermentation stops. Afterwards, the wine is simply filtered and bottled.

Pale yellow colour, on the nose there are hints of pears and cornflowers. On the palate, the wine has fine bubbles, offering refreshing flavours of lemon, aromatic herbs and mint.

Ideally served as an aperitif or used for cocktails. We suggest matching it with vegetable tempura, smoked salmon sandwiches, burrata and white pizzas.