Grape origins 
Created from a selection of grapes coming from the vines on the Farra di Soligo and S. Pietro di Feletto hills. Clay and limestone soils, and the “Double-arched Cane” and “Sylvoz” cultivation methods are respectively used.

Harvest: Hand-picked in the last decade of September

Fermentation
Fermentation without the skins with delicate pressing and slow fermentation, app. 15 days, at a controlled temperature of 18°C. The wine is then racked and kept in special stainless steel vats at controlled low temperatures

Sparkling wine making method:
Charmat method, which is traditionally used for young, delicate and aromatic wines. Second fermentation in pressurised vats lasts 25-30 days, at a controlled temperature of 16-18°C, and maturing varies between 1 and 2 months, again in pressurised vats

Sensory features
Brilliant straw yellow colour with very fine beading; a fresh, elegant bouquet with pleasant notes of apples and peaches. Well-orchestrated flavour and dry close