About wine

It represents the history and tradition of bottle-fermented  wine from Valdobbiadene. From its earliest origins to the present day, it is bottled in spring and then slowly re-fermented  in the bottle for a couple of months, thus becoming a sparkling wine with the obligatory bottom, and the classic ritual of ‘scaraffatura’ to separate it from the yeasts before consumption.

Tasting notes and food pairing

Its particularly fruity aroma with a classic hint of bread crust make it an easy-drinking wine that is also excellent with the whole meal. Serving temperature 5-8°C.