Valdo NUMERO 10 METODO CLASSICO

Valdobbiadene

250 metres above sea level

100% Glera

Soft pressing and first fermentation at a controlled temperature of 15°C

Drafted with selected yeasts in the spring following the harvest. Matured in the bottle sur lees for 10 months, then disgorged and stored in the cellar for a further 6 months.

12,5% Vol.

Gradual cooling in the refrigerator, without excessive temperature changes. To fully appreciate the product, a long-stemmed glass is the most suitable, serve at 6-7C°.

Tasting Notes

COLOR

Deep straw-coloured, intense, persistent and fine bubbles, creamy foam

BOUQUET

Intensely fruity and mature

TASTE

Highly structured, lively and persistent