Farm Val de Brun.

Vineyards: are north-south and west-east oriented with about 4,000/4,500 vine-stocks per hectare that in average are about  8/12 years old.

Average production: 3/4 kg per vine-stock corresponding to 120/130 q. per hectare. 

Grape variety:  aromatic variety typical from Treviso province.

Growing technique: Sylvoz.

The grapes are manually harvested in September and are then soft pressed. The skins are then subject to a short cold maceration and the must to static racking. The must primary fermentation takes place in steel tanks at 18/19°C with select yeasts. The new wine is then kept on the noble lees for some weeks. Then the foam removal lasts 20/25 days at 18°C. After that the sparkling wine is kept on the lees for some weeks.  Then the tartaric acid is stabilised and the sparkling wine is bottled. Final ageing in bottle. 

Perlage: very fine and persistent.

Colour: straw yellow with greenish reflections.

Bouquet: ethereal, delicate, and very characteristic because of the synergy between the variety perfume and the yeasts. Clear-cut aroma.

Taste: full, harmonious, dry. 

 

Alcohol content, % vol. 10.50 – 11.50

Sugars, g/l 13.50 – 14.50

Total acidity, g/l 5.50 - 6.50

 

5 - 6° C, obtained in the ice bucket.

 

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

 

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