100% Glera from the region of Cornuda.
VINIFICATION The grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation with cultured yeast.
AGING On its lees in steel vats for 3 months. Martinotti method (Charmat method) in pressured tank is used at low temperatures with fermentation ranging for 40 to 50 days. Residual Sugar is 16 g/l.
|APPELLATION||Asolo Prosecco Superiore|