Carboncine – Comune di Roncade (TV)
Clayey with the presence of silt and sand
3500 vines per hectare
After manual harvesting, the grapes undergo soft pressing, settling and removal of the must from the yeasts at low temperatures. Primary fermentation takes place in steel tanks at a controlled temperature of 18-19°c with selected yeasts. The wine produced rests on its yeasts for around 3 months. Once it has undergone clarification, it is placed in an autoclave for second fermentation. after bottling, it is left to rest for 4-6 weeks before being released for sale.
COLOUR: light straw yellow
PERLAGE: fine-grained and continuous
PALATE: well-balanced, fresh, aromatic
ALCOHOL BY VOLUME: 11.00-11.50%
SUGARS: 13.00 g/l
TOTAL ACIDITY: 5.50-6.50 g/l
This classic sparkling wine of the Marca Trevigiana has a light, fruity nose and a fresh young palate. Excellent drunk on its own or to accompany mixed hors d’oeuvres or fish dishes.