Variety: Glera (min 85%) and Pinot Noir (max 15%).
Location: from the best vineyards of the Prosecco DOC production area.
Harvest: september.
Vinification: the Glera grape is vinified off the skins at a temperature of 18 °C. The Pinot Noir is vinified at a temperature of 25 °C, in contact with the skins for about 4-5 days. Slow fermentation in large closed containers at 14-15 °C is followed by contact with the fine lees for a minimum of 2 months.
Sugar residue: 9 g/l approx.
Alcohol: 11.5%.
Serving temperature: 5-7°C, open immediately before serving.
Pairings: perfect as an aperitif and ideal with light pasta dishes with pesto or mushroom based sauces. Try with light salad and delicious fruity dessert such as fresh strawberries.