PRODUCTION AREA
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.

TECHNOLOGY
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.

ORGANOLEPTIC CHARACTERISTICS
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.

CHEMICAL CHARACTERISTICS
Alcohol content, % vol. 10.50 – 11.50
Sugars, g/l         22.00 – 23.00
Total acidity, g/l    5.50 – 6.50

SERVING TEMPERATURE
5 - 6° C, obtained in the ice bucket.

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

AS INDICATED IN THE WINE LIST
Luxury dry "Kingdom" - Astoria