If you are searching for the traditional wine of Valdobbiadene. Known historically as \u201cthe farmer\u2019s wine\u201d or \u201ccol fondo (sur lie)\u201d, it\u2019s the most popular wine of this area. The second fermentation of the frizzante takes place in the bottle, to be then tasted with its lees still at the bottom.<\/p>\n
In the glass<\/strong>: straw pale yellow with playful golden yellow highlights Grape variety<\/strong>: Glera Second fermentation<\/strong>: in the bottle, without d\u00e9gorgement How to serve<\/strong>: Gently decant the wine so as to leave the lees in the bottle and keep the clarity <\/p>\n
\nOn the nose<\/strong>: the intense bouquet recalls ripe fruits and fragrant notes due to the rest on the lees
\nOn the palate<\/strong>: dry and harmonic. The freshness and mineral notes are well-balanced to invigorate a pleasant and tasty structure.<\/p>\n
\nHarvest<\/strong>: in September
\nCertification<\/strong>: SQNPI (Integrated Crop Management National Quality System)
\nVinification<\/strong>: Once the best grapes have been picked, they are softly pressed. After the filtration of the juice (our must) the fermentation process starts at a controlled temperature in stainless-steel tanks and then stopped by lowering the temperature. After a few days the wine is decanted and will rest for 6-8 months before the bottling.<\/p>\n
\nPressure in the bottle<\/strong>: 2,5 bar
\nSugar residue<\/strong>: 0 g\/L
\nAlcool<\/strong>: 11%
\nServing temperature<\/strong>: 5\u00b0-7\u00b0C<\/p>\n
\nPairings<\/strong>: ideal though the meal, especially with cold cuts and cheeses
\nAvailable sizes<\/strong>: 0,75 L, crown cap and bidule<\/p>\n