PRODUCTION AREA The vineyards of the privileged area of Cartizze.

Vineyards: with 3,000/4,000 stocks per hectare. 10-20 year-old plants. Average production: 3/4 kg per plant corresponding to 110/120 quintals per hectare. Grape variety: Glera. Growing technique: Sylvoz.

TECHNOLOGY Manual vintage in September/October when the grapes have reached their chemical/organoleptic balance. The grape soft pressing and must static decanting follow. The must primary fermentation takes place in steel tanks at 18/19°C with select local yeasts and after its clarification is moved into the autoclave, where it becomes sparkling. This operation lasts 20/25 days and then the wine is left about 10 days on the yeasts. Once it has been bottled, it is left to rest 4/6 weeks before marketing it.

ORGANOLEPTIC CHARACTERISTICS Perlage: very fine, continuous. Colour: pale straw yellow, glossy. Bouquet: intense, fragrant, rich, and very typical. Taste: full, fruity, harmonious, and unique

CHEMICAL CHARACTERISTICS Alcohol content, % vol. 11.00 – 12.00 Sugars, g/l 24.00 – 25.00 Total acidity, g/l 5.50 – 6.50

SERVING TEMPERATURE 5 - 6° C. Open the bottle on the spot.