Grape varieties: Best selection of Glera grapes coming from the Prosecco area.
Area of Production: Between Friuli and Veneto, in the area of the Prosecco di Treviso after harvesting, the grapes are soft pressed and then vinified in white (without the skins) at 18° C controlled temperature. Particular attention is given to the fermentation temperature in order to enhance the aromatic characteristics of Prosecco.
Vinification: The grapes are softly pressed and vinified in which, withouth the skins at a controlled temperature of 18°C. Special attention must be paid to the fermentation to elevate the aroma of the Prosecco.