Grape variety: 50% Chardonnay and 50% Raboso

Alcohol content: 12.00% by vol.

Analysis: Tot. Acidity: 6 g/l – Sugar: 9g/l

Production Area: Roncade and Pantiera vineyards

Type of soil: Medium clayey texture

Training method: Guyot, Sylvoz, G.D.C.

Harvest period: September, second week

Fermentation: white fermentation with soft pressing

Prise de mousse: Long charmat method, 6 months at low temperature in pressure tank

Serving temperature: 6/8° C