BRUT
Production method: traditional
Grape varieties:
- chardonnay (50–70 %)
(for character and aroma)
- Ribolla Gialla (30–50 %)
(for elegance and freshness)
Aging on the lees: minimum of 24 months
Residual sugar: brut (dry) 6–7 g/l
Total acidity: 6,0 g/l
Alcohol: 13,0 abv. %