About this wine
Vineyard and terroir
The fruit comes from vineyards in Veneto, northeastern Italy, where the vines grow in alluvial clay soils. The Dolomites shelter the vineyards from cold northerly winds, while winds from the Adriatic Sea bring rainfall from the south, particularly in summer. Differences between daytime and nighttime temperatures encourage aromatic development in the grapes.
Vinification
Harvest generally takes place by hand in mid-September. The fruit is taken immediately to the cellar to limit mechanical damage and premature oxidation, then destemmed and gently pressed. Fermentation takes place in temperature-controlled stainless-steel tanks. The wine is made by the Italian Charmat method, with a second fermentation of the base wine with sugar and yeast in sealed autoclaves.
Label / history
The Accademia collection takes its name from the Venetian trade school Accademia degli Acquavitai, which operated from 1618 to 1806 and taught winemaking and distillation.
