| Country |
Italy |
| Region |
Veneto |
| Wine Type |
Sparkling |
| Grape Variety |
Glera 100% |
| Vineyard Location |
Farra di Soligo, Veneto |
| Soil |
Mixed soils with calcareous marl, sandstone and clay components |
| Training System |
Modified cappuccina |
| Vine Density |
2,600 plants per hectare |
| Yield Per Hectare |
13,500 kg. Per hectare |
| Vineyard Size |
12 hectares |
| Annual Production (Bottles) |
15,000 |
| Harvest |
Hand harvested and grapes selection |
| Vinification |
Grape selection, soft pressing, (clarification). Temperature controlled fermentation at 17 °C in stainless steel tanks |
| Aging |
Rested on lees in stainless steel tanks for 3 months. Slow Martinotti sparkling process for at least 40 days |
| Organic Certifications |
|
| Environmentally Friendly |
|
| Alcohol Vol |
11.5 % |
| Sugar Content |
6 g/l |
| Acidty |
6 g/l |
| Sulfphite content |
< 100 mg/l |
| Perlage |
Elegant, fine, persistent perlage |
| Color |
Light lemon color with green hues |
| Aroma |
Fine and delicate flowers on the nose with a delicate aroma of fruit like golden apples, pears, and citrus |
| Taste |
Savory and fresh attack with yeasty flavours, citrus and pear, golden apples notes finishing with a lively acidity |
| Taste Abbreviated |
Floral, jasmine, marjoram, herbal, grapy. Citrus attack, smooth finish |
| Food Pairing |
As an aperitif, light starters, charcuteries, light seafood, fresh cheeses, raw seafood |
| Food Paring Abbreviated |
As an aperitif, light starters, charcuteries, seafood, fresh cheeses |
| Suggested Cuisine Style |
Mediterranean, Japanese, Asian, Caribbean, Vegan, Vegetarian |
| Serving Temperature |
6-7 °C / 43-45°F |
| Sediment Traces |
|
| Type Of Cork |
Sparkling wine cork with cage |
| Standard Bottle Size (L) |
0.75 |
| Carton Size |
6 Bottles Per Carton |
| Bottle Orientation in Carton |
|
| Association |
FIVI |
