Valdobbiadene DOCG XXIII Bio Brut
Grape/Blend: 97% Glera, 3% Verdiso from San Pietro di Feletto Valdobbiadene MGA vineyard 250 m above sea level.
Wine-making Process: Soft pressed grapes with primary fermentation in stainless steel and maturation for one year. Prise de mousse for 60-80 days. Charmat method for secondary fermentation with 1-3 month bottle aging. RS is 6 g/l with 5 atm.
Tasting Notes: Elegant with fine lingering perlage. Soft yellow color with greenish highlights. Creamy froth with a nose of gooseberry, spring flowers, citrus fruit and hints of pastries and bread. Elegant, full, and savory.
Grape/Blend: 97% Glera, 3% Verdiso from San Pietro di Feletto Valdobbiadene MGA vineyard 250 m above sea level.
Wine-making Process: Soft pressed grapes with primary fermentation in stainless steel and maturation for one year. Prise de mousse for 60-80 days. Charmat method for secondary fermentation with 1-3 month bottle aging. RS is 6 g/l with 5 atm.
Tasting Notes: Elegant with fine lingering perlage. Soft yellow color with greenish highlights. Creamy froth with a nose of gooseberry, spring flowers, citrus fruit and hints of pastries and bread. Elegant, full, and savory.