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Alcohol content: 11% vol.
Total acidity: 5,5-5,8 g/l.
Residual sugar: 9 g/


Cultivars: Glera 100%.
Production area: San Pietro di Feletto.
Altitude: 150m to 250m above sea level.
Average slope: 60%.
Cultivation of the land: Entirely by hand.
Training system: the typical local double arched
cane system.
Harvest: By hand, using crates.
Winemaking technique: Sequential pressing of whole grapes, fermentation in steel tanks and at least four months on the lees.
Second fermentation: MARTINOTTI (Charmat) method.
Appearance: A straw yellow colour with greenish hues, featuring lingering mousse and a fine bead.
Aroma: Delightfully delicate and fruity, not to mention crisp and well-orchestrated.
Taste: Dry with subtle sweetness that is marvellously complemented by a pleasant acidic hint.
TECHNICAL DETAILS
Alcohol content: Total acidity: Residual sugar:
11% vol. 5,5-5,8 g/l. 9 g/l.
The figures are approximate because they vary from one vintage to the nex

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