The fruit is sourced from the best hillside vineyards across Treviso in the Veneto. Grapes are harvested slightly before full maturation to preserve acidity. The base wine is re-fermented in enclosed pressure tanks for the “prise de mousse,” utilizing the Charmat method for secondary fermentation, a method best suited to enhance the Glera grape’s aromatic qualities.
Pale straw yellow in color with fine and persistent perlage; pleasant and aromatic with delicate notes of apple, honeydew and pear.
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