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 The wine ages 3 months on the lees in tank for added finesse and complexity. Secondary fermentation uses the Martinotti method (Charmat method) in pressure tank at low temperatures between 40 to 50 days. RS: 4 g/l.
|APPELLATION||Asolo Prosecco Superiore|