Questo vino
Vineyard and terroir
The fruit comes from the Pra’ Longo estate in Monastier di Treviso. The vineyards lie near both the Adriatic Sea and the Dolomite Alps, a position that creates a distinctive microclimate. The alluvial caranto soils consist of white clay and dolomitic rock.
The estate uses organic methods and does not irrigate. Short pruning, annual green harvesting, summer pruning and careful leaf thinning help the grapes ripen, while yields are kept low to concentrate flavour and aroma.
Vinification
The grapes are harvested by hand in mid-September and collected in small boxes. After destemming and crushing, they undergo a brief cold maceration, gentle pressing and cold settling of the must. Fermentation takes place at a controlled temperature, without added sulfites. A natural fermentation in the bottle produces the sparkle.
Ageing
The wine rests on its fine lees for several months, with frequent bâtonnage to develop softness and body.
Serving and pairing
It may be decanted to separate the fondo, or sediment, for a clear wine. Alternatively, it may be served with the fondo to give a fuller expression of its aromatic richness.
Vintage notes
According to Alessandro De Stefani, the 2019 vintage produced excellent wines despite lower-than-expected yields. Winter minimum temperatures were slightly above normal and rainfall was below average. A mild March and April was followed by severe frosts, heavy rain and abrupt temperature changes in May, slowing vegetative growth. Flowering occurred 10 days late and was significantly disrupted, leaving fewer berries in each bunch.
The summer was dry and hot, with light rainfall contributing to marked differences between daytime and nighttime temperatures. Harvest began 10 days later than in 2018, and yields were 15–20% below the average of the preceding five years. The vintage’s sparkling wines have balanced, fresh aromas and natural acidity.
