Colli Euganei Doc
This is how the wine made with Glera variety is locally called. Fizzy and zesty, it is the best choice for the aperitif.
with “maresina” (feverfew herb)
– Postcard from Italy
– Sean Penn
100% Glera (already known as Prosecco, locally called Serprino).
hand-picking of grapes between the end of August and the beginning of September.
organic farming. The vines are in the hilly area of the Regional Park of the Euganean Hills, in the town of Torreglia (location Luvigliano).
clay soil, quite calcareous with a south-east exposure.
destemming and soft pressing of the grapes. Then the must is cooled, decanted and fermented at a controlled temperature (about 17°C). The second fermenta ion takes place in December, when the cleared wine is refermented in tanks after the addition of yeasts and sugars so as to bring pressure at about 2 atmospheres.
light straw yellow with delicate green tone reflections.
fresh scents of white fruit like apple and pear.
slightly sweet with a fresh and zesty finish.