Another superb example of Prosecco Brut with exuberant foam characterised by minuscule bubbles. Surprisingly vigorous but smooth on the palate.
An excellent aperitif, it may be served with all courses based on fish, from appetizers to light risottos or second-course fried dishes.
The harvested grapes are de-stemmed and crushed gently. The must obtained is transferred to steel vats where the process of transformation into wine takes place at controlled temperatures. Once the wine has been obtained, the process for transformation into sparkling wine is initiated in steel tanks using the champagne method, and it goes on for at least six months.
The Estate was founded in the 60’s in the heart of the Lison Pramaggiore DOC region, where the clay soils of this area were since Roman times dedicated to viticulture, and so throughout the Middle Ages, during which these lands provided wine for the Republic of Venice at the height of its splendour.
The Company’s mission has never changed in more than fifty years: to ensure distinctive products, in line with the expectations of the most demanding consumers, able to resist, and often improve with time.
