PRODUCTION AREA: Hills and foothills of south Modena Province.
VINES: 85% Pignoletto, 15% Trebbiano and other vines grown in the hills.
VINIFICATION: soft-pressing, immediate draining, cold fermentation without skin contact.
STORAGE: refrigerated stainless steel silos.
SECOND FERMENTATION: autoclaving (Charmat process) temperature controlled.
BOTTLING: isobaric bottling, after sterile filtration at ambient temperature.
LONGEVITY: to be consumed preferably within 15 months after grape harvest in order to maintain its freshness. High temperature storage speeds up its ageing.
ALCOHOLIC CONTENT: 10,5%. Shows a sugar residue of around 10g per liter.