About this wine
Vineyard and terroir
The fruit comes from the Colli dell’Alta Marca Trevigiana vineyard in the province of Treviso. The vines grow at 150–200 m, mainly on clay-limestone soils.
Vinification
Harvest usually takes place between 20 September and 10 October. After gentle pressing, the juice ferments with cultured yeast at a controlled 17–19 °C. Secondary fermentation uses the Metodo Italiano, or Charmat method, in pressurized steel autoclaves at 15–17 °C. Before bottling, the wine is cold-stabilized and filtered to remove the yeast sediment.
Ageing
The wine matures on its fine lees in stainless steel tanks for three months.
Tasting profile
Fine, delicate bubbles accompany a youthful, fruity aroma and smooth texture. The finish is dry.
Label / history
In the old local dialect of the province of Treviso, Garbèl denotes fresh, dry wines with a lightly tangy character.
