Type: Conegliano-Valdobbiadene Prosecco Superiore DOCG Production area: Conegliano system: Guyot - double inverted 3.300 vines / ha Harvest: Manual in September. Vinification: 50% cryomaceration for 18 hours at 6 DC, 50% pressing whole grapes. Ageing: steel. Fermentation: Charmat method with fermentation at least 45 days. Residual sugar: 19 g / l Perlage: fine and persistent. Color: straw yellow. Aroma: pleasant and intense notes of acacia flowers, citrus, peach, yellow apple and pear. Aroma: smooth taste on the palate jumping its fruity and floral notes with a pleasant bite. Serving suggestions: sweet dried pasta or spicy foods, curious abbianmento with the cheeses. Serving temperature: 8-9 C. Bottles produced: 8,000 - available sizes: 0.75 L - 1.5 L
