Production area : Treviso Sarto Prosecco DOC is made with Glera grapes and is cultivated in the Riese Pio X area.
Altitude: 65 metres above sea level
Type of Terrain: Medium texture, mostly clay
Training system: Guyot
Harvest: Second ten days of September
Production method: The grapes are machine harvested. White wine vinification begins with soft pressing; select yeast is added, fermentation occurs at a controlled temperature of 14° C (57° F) for 15 days. This is followed by racking and ageing the base wine in temperature-controlled containers until the second fermentation.
Second fermentation: Re-fermentation in autoclave takes place over 60 days, using select yeast at 16° C (61° F).
Maturation: In the bottle for 30 days.
Sensory characteristics : The colour is straw yellow; it is crystal clear, with a persistent perlage; it is slightly sweet, has good body and is pleasantly fruity.
Food pairing: An excellent prosecco for an aperitif or dessert.
Service temperature: 5-8°C (41-46° F)

 Technical Data:
Alcohol content: 11% by volume
Acidity: 6.0 g/lt
Total Dry Extract: 18 g/lt.
Sugars: 12 g/lt.
Pressure: 5 bar