Sparkling wine made using natural fermentation, according to the Charmat method. Produced with grapes cultivated in the Trevigiano hill area. Pale straw- yellow colour, typical fruity bouquet and taste, pleasant and slightly sweet

climate

Treviso has a warm humid temperate climate with hot summers and no dry season.

soil

calcareous clay

vinification

Manual harvesting. Primary fermentation at controlled temperature with selected yeasts in stainless steel tanks. Secondary fermentation in sealed pressure vessel at a controlled temperature with selected yeasts at a pressure of 5 bar. Maturation: 60 days