A pale straw yellow in color, this typical sparkling wine from the Veneto is fresh and delicately aromatic, exquisitely balanced and decidedly delicious. Can be drunk through the meal but is also excellent with biscuits or fruit desserts. The base wine is transferred into pressure tanks to referment with the aid of selected yeasts for 18-20 days, at a temperature of 14-16 °C. When the desired pressure of about six bar has been reached, the mass is chilled to -4 °C to arrest fermentation and stabilise the wine. The mass is then kept at a controlled temperature of 8-10 °C for at least one month to encourage natural maturation in contact with the lees. When the process is complete, the wine is filtered and bottled isobarically