Serving temperature: 6-8°C (43-47°F)
Optimal storage condition: fresh and dark place, controlled humidity and stable tempreature (11°-14°, 52-57°F).
Yearly production: 2.000 bottles
Production area: Cartizze hills, Valdobbiadene.
Area planted with vines: 1,3 Ha
Altitude: 200 m over the sea level
Type of soil: Clay layer of marine origin, typical of the Cartizze valley.
Vineyards’ sun exposure: southern exposure, good ventilation coming from the near Alps mountains.
Vine varieties: 100% Glera grapes.
Training method: guyot mixed sylvoz pruning techniques customized to each centenarian vine’s structure, following Simonit and Sirch lynphatic continuity pruning method.
Yield: 12 ton/Ha
Harvest period: The beginning of September.
Winemaking and Sparkling process: first fermentation in cement tanks. Second fermentation, sparkling process in autoclave following Martinotti/Charmat method. Long second fermentation – Stays on the yeast 5 months in total.
Grape’s selection: produced exclusively with selected grapes coming only from centenarian vines, harvested separately which also undergo a softer pressing to ensure a more balanced and finer structure of the wines.