Winemaking- The harvested grapes undergo a soft pressing. The must obtained is clarified at a temperature of 8 – 10 Degrees C for 12 hours. The fermentation is carried out by selected yeasts and taken place in steel tanks with constant temperature control (16 – 18 Degrees C). 30% of the wine ends alcoholic fermentation in French oak barrels and continues the maturation in Tonneaux of second usage for about 3 months. Colour- Straw yellow tending to golden. Bouquet- A fruity, intense wine with a strong character. On the nose it displays floral and fruity notes reminiscent of white peach with shades of Williams pear and tropical fruit. Flavour- On the palate it is complex, intense and balanced, revealing notes of toasting, hazelnut and vanilla, all aromas deriving from aging in wood. Recommended with- Fish appetizers, shellfish and clams, fish based first courses, white meats and sushi. Serving Temperature- 10 to 12 degrees C.

AREA OF ORIGIN equals Vineyards of the hills of Valdobbiadene in the province of Treviso. SOIL equals Limestone and clay. VINIFICATION equals The Prosecco grapes undergoes fermentation after light maceration on the skins at a controlled temperature. Then the product is cleaned and stocked in stainless steel tanks. Second fermentation to obtain the sparkling complexity is carried out in pressure tanks by adding selected yeasts. COLOUR equals Straw yellow. BOUQUET equals Delicate floral notes. FLAVOUR equals Hints of apple and the grape variety’s typical bitter finish. RECOMMENDED WITH equals This wine can stand alone as a delightful aperitif or be paired with all the starters or with fish dishes. SERVING TEMPERATURE equals 6 – 8 degrees C.