Mas de Fer Rive di Soligo Valdobbiadene Extra Dry DOCG

Vineyard and terroir

The selected fruit comes from vineyards on the Col de Fer and San Gallo hills in the Rive di Soligo area, at 300–500 m above sea level. The soils comprise clay and sand, with alternating gravel layers and compact limestone conglomerates. Rising air currents circulate constantly through the vineyards, while temperature variations contribute to aromatic richness and complexity. Planting density is 3,500 vines per hectare, and yields are kept below 135 quintals per hectare.

Grapes

The grapes are selected for the wine.

Vinification

Harvest takes place from September to October as the grapes reach optimal ripeness. Following gentle pressing, fermentation proceeds at a controlled temperature for 30–40 days. Secondary fermentation takes place in stainless-steel pressure tanks using the Charmat method.

Ageing

Before secondary fermentation, the base wine rests in stainless-steel tanks for 1–3 months.

Tasting profile

Elegant, with rich aromas and a complex character.