PRODUCTION AREA
Vineyards in the exceptional Treviso Hills area.
Vineyards with 3000-4000 plants per hectare. The vines are 10-20 years old.
Average output of 3-4 kg per plant, amounting to 11000-12000 kg per hectare.
Grapes: traditional, aromatic local varieties.
Training system: Sylvoz.

TECHNOLOGY
The grapes are harvested by hand in September when their chemical and sensory profiles are optimally balanced. This is followed by gentle pressing and static decantation of the must. Primary fermentation takes place in steel tanks at 18°C-19°C, with select yeasts. Once the wine has been cleared, it is transferred to pressure tanks to make it sparkling. It remains there for 20-25 days, then it is left on its lees for approximately 10 days. After it is bottled, it is left to age for 2-3 weeks before being sold.

SENSORY PROFILE
Bead:    A continuous stream of very fine bubbles.
Colour:    Soft, bright straw yellow.
Aroma:    Quintessentially intense, rich and fragrant.
Taste:    Appealing, fruity and supremely smooth.

CHEMICAL PROFILE
Alcohol by volume (% vol.) 11.00 – 12.00
Sugar (g/l) 31.00 – 32.00
Total acidity (g/l) 5.00 – 6.00

SERVING TEMPERATURE
5°C - 6°C (serve immediately after opening).

STORAGE
Keep in a cool, dry place, away from heat and light.

DESCRIPTION FOR WINE LISTS
Tiramisù Italian Sparkling  Dry – Astoria