Traditional Method

A very small production only in the best vintages and with perfect conditions. A traditional method wine that ages minimum 24 months on the lees. Without dosage.

  • Type
    Traditional Method Sparkling Wine
  • Area of origin of grapes
    Valdobbiadene hills
  • Average altitude of vineyards
    250 – 350 metres sl.
  • Type of terrain
    Varied soil with morainic, sandstone and clay elements, limy, low-nutrient, welldrained
  • Harvest period
    20 September – 10 October
    Exclusively manual harvest
  • Vinification
    Soft pressing of grapes, static decanting of must, fermentation at controlled temperature (15-18°C). Fining with noble lees for 6 months.
  • Second fermentation
    In bottle
  • Re-fermentation temperature
    15 – 17°C
  • Maturation
    Minimum 24 months before disgorgement
  • Alcohol
    12% by vol.
  • Sugar content
    0 g/l