Traditional Method Sparkling Wine
- Area of origin of grapes
Santo Stefano di 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
Soft pressing of grapes, static decanting of must, fermentation at controlled temperature (15-18°C). Fining with noble lees for 6 months.
- Second fermentation
- Re-fermentation temperature
15 – 17°C
Minimum 24 months before disgorgement
12% by vol.
- Sugar content