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Variety: Glera (100%)
Location: Santa Maria di Feletto
Type of soil: The sublayer is formed by a rough conglomerate of carbonate nature, originated in the Miocene, on which a reddish soil has developed with mounds of clay. The quality of this soil, called Feletti, renders an intense aroma and equilibrium and a pleasantness to the palate.
Winemaking: tank method- Martinotti. The second fermentation lasts for 40 days. Maturation on the lees (also in autoclaves) for two weeks.
Alcohol content: 11,5%Vol.
Residual sugar: 1,0 g/l
Tasting notes: clear, bright lemon. The bubbles are small, fine with creamy texture.
Floral aroma with elderflower notes, slightly fruity with green apple, nectarine and citrus. Dry, crispy and pleasantly refreshing, medium finish.
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