Variety: Glera.
Location: the most highly-prized zones of the D.O.C.G. area in the Valdobbiadene – Conegliano hills.
Harvest: September.
Vinification: off the skins at a controlled temperature of 16°C. Slow second refermentation in large sealed vats at 14-15°C.
Bottle pressure: 5.5 atm.
Sugar residue: 9 g/l.
Serving temperature: 5-7°C. Open immediately before serving.
Pairings: ideal as an aperitif and excellent throughout the meal. This wine goes particularly well with sea bass and sea bream fillets as well as with seafood, crustaceans and delicately-flavoured first courses.