Questo vino
Vineyard and terroir
The grapes grow at 150–200 metres above sea level in the Conegliano Valdobbiadene area, 60 kilometres north of Venice.
Vinification
The grapes are destemmed and pressed, then the juice and skins ferment in wooden barrels for 10 days without added yeast or sulfur dioxide. This traditional “rural method” is intended to preserve the wine’s natural character.
Ageing
After resting for about one month, the wine is bottled for a final 20-day fermentation on the lees, which naturally produces carbon dioxide. The bottles are subsequently stored in a cellar at 13 °C.
Tasting profile
The wine has a generous fruit aroma and a well-balanced palate. It is a low-carbonation “pearl wine,” sometimes showing only bubbles clinging to the glass. Natural fermentation creates subtle bottle variation: some bottles have a lively sparkle, while others lose their bubbles relatively quickly.
