Questo vino
Vineyard and terroir
The Glera grows in the Asolo hills at 200 metres above sea level. The sunny, breezy slopes have marl and clay soils rich in minerals and organic matter. The surrounding rolling hills are planted with vineyards and olive groves.
Grapes
The grapes are selected for ripeness and golden colour.
Vinification
The grapes are harvested by hand into small crates during the second and third weeks of September. They are transported directly to the winery in a steel-bodied truck and processed while fresh. Whole bunches are gently pressed, followed by temperature-controlled vinification in stainless-steel tanks. The wine undergoes secondary fermentation by the Martinotti–Charmat method over 40 days.
Ageing
The base wine rests on its lees for at least four months before secondary fermentation.
Label / history
Benedictine monks began spreading viticulture and winemaking in Asolo around 1000 AD; these activities later flourished under the Venetian Republic.
