GRAPE VARIETY: Glera - only the most carefully salected clusters harvested by hand in the early morning hours
 
ESTATE: Aria Valentina
 
VINIFICATION: whole-grape soft pressing in a nitrogen atmosphere with a "cremant"-type cycle, cold static decantation of the must and subsequent separation of the lees; fermentation of the clear must at a controlled temperature for 15-20 days. Maturation of the wine sur lies for two months.
 
SPARKLING PROCESS: Once the base wine has been stabilised, the secondary fermentation in pressurized stainless steel vats, can take place. A period from six to nine months on the lees precedes the filtration and bottling process.
 
ALCOHOL: % vol. 11,5 ± 0,50
 
SUGARS: g/l less than 1 BOTTLE SIZES: 0,75 L