Soil:
Volcanic, clayey, excellent soil texture, high mineral content
Geological area:
Trissino, hilly, 300 meters a.s.l., south-eastern/south-western exposure
Harvest:
Harvested mid-September, by hand into 8 Kg crates
Vinification:
Soft pressing, fermentation without using selected yeasts in stainless steel tank with controlled temperature, produced using the Traditional method
Sugar dosage:
Not dosed, total sugar 0.4 gr/lt
Colour:
Straw yellow with gold gradations
Aroma:
The approach on the nose is very complex with the fragrance of yeast, citrus and white flower blossom with a fresh vegetal note
Taste:
Surprises with its substance and deep character, frank, precise and intense. The remarkable finesse of the bubbles perfectly balances their liveliness
Pairings:
The Traditional method is excellent both with and without food. Is perfectly combines with the most refined seafood dishes: sea cicadas, urchins and oysters… Exclusive as an aperitif or as an after dinner charmant