Refrontolo, town sited in the heart of D.O.C.G. Prosecco Superiore Conegliano - Valdobbiadene area
Southeast and southwest slopes
Double upside down with 3333 logs / hectare, 18 buds per log
Glera and Verdiso grape type
Mid September, slightly in advance of full grapes ripeness
Result from grape to wine
70%
Technological research is aimed at combining operational rationality with respect to traditional oenological techniques Phases: -pressing phase of whole grapes with a vacuum press of modern design, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape; - cold static decantation of must for the separation of some pulp and peat residues; - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product; - refinement of the base wine on the noble lump until the time it is taken out of the foam
Foaming by the Charmat method lasts at least 2 months. During this delicate production stage, daily fermentation and temperature are monitored because they greatly affect the quality of the sparkling wine
Straw yellow with greenish reflections, fine and persistent perlage
Typical, fine, fruity bouquet with golden apple, pineapple, acacia, wisteria and yellow rose
Full, harmonious, dry and sapid