| Grapes | Exclusively from Glera (Prosecco) grapes from our own estate vineyards |
| Location | Hills of Susegana (the classic zone of Prosecco) |
| Elevation | 90 metres |
| Exposure | South |
| Soil profile | Predominantly clay |
| Vineyard density | 4,000 vines/hectare |
| Vineyard yeld | 130 q/ha |
| Harvest period | September 10-30 |
| Pressing | De-stemming and gentle pressing |
| Fermentation containers | Temperature-controlled stainless steel |
| Fermentation period | 6-8 days |
| Maturation containers | Temperature-controlled stainless steel |
| Maturation period | 3 months on the fine lees |
| Second fermentation | Charmat method in pressure fermenters |
| Bottle ageing | 3 months |
| Appearance | Pale straw colour, with delicate, long-lasting bubbles |
| Bouquet | Refined, fragrant, delicately fragrant |
| Palate | Full-flavoured, crisp, and elegant |
| Alcohol | 11,5% vol. |
| Residual sugar | 17 g/l |
| Acidity | 5,5 g/l |