Production area : Asolo hills.
Altitude: 200 metres above sea level
Soil type: marly-clayey with a typical red color. Acid and medium deep soils with good water reserve capacity and good mineral content.
Cultivation system: Guyot
Harvest: Second ten days of September.
Production method:Soft pressing with pneumatic press, flotation of the must, vinification in tanks at controlled temperature from 15 to 17 degrees, aging in steel tanks for at least 4 months.
Sparkling: It is carried out with re-fermentation in autoclave for 60 days and the use of the selected yeast at a temperature of 16 ° C.
Refinement: 30 days in bottle
Organoleptic characteristics: sIt has a straw yellow color, clear, bright with a fine and persistent foam, reminiscent of the yellow apple.
Food pairing: Excellent as an aperitif or dessert.
Serving temperature 5-8 °C (41-46° F)

Technical data:
Alcohol: 11% vol.
Acidity: 5,8 g/lt.
Net extract: 18 g/lt.
Sugars: 16 g/lt.
Pressure: 5 bar