A bottle-fermented Brut style classic-method white sparkling wine that is released without any preceding disgorgement, so that absolutely no SO2 is added, only 9ppm producted spontaneously during the second fermentation with native yeasts.

Origin: from our hills, bottled fermented on its yeasts

During first fermentation 20% pressed and fermented in large wood, the rest in steel tank. Secondary fermentation with native yeasts, no filtration, non sugar added, no sulphites added.

Soil: limestone-clay soils rich in morainic deposits from the ancient Piave glacier. The vineyards, facing south-southwest at an average elevation of 190 metres, are planted to an average density of 4,200 vines per hectare and are trained to the Sylvoz system. Harvest generally occurs in the second half of September and the vineyard yield averages 70 hl/ha.  The weather is mild, with cold winters and summers that are warm, but never muggy, and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer. 

Golden yellow with subtle flints of green, crystalline, elegant perlage

Lavender, White blackberry, Kumquat, Hazelnut

Earthy, dry, persistent; for food

Drink it with a group of bon vivants