About this wine
Vineyard and terroir
The vineyards lie on steep slopes in the Valdobbiadene area at 250 m above sea level. The soils are rich in clay and sand, with small fragments of silex. The vines average around 50 years of age, and yields are kept below 120 quintals/ha.
Fertility is maintained with manure and compost made from pruned shoots and leaves, grasses, stems and grape pomace. Green manure is used only when strictly necessary. Copper, sulfur, propolis and pyrethrum are applied for vine protection only as needed.
Grapes
The blend consists mainly of Glera, with small quantities of Verdiso, Perera and Bianchetta.
Vinification
The grapes are harvested by hand around mid-September and transported to the winery in small crates. The bunches are selected on a sorting table and destemmed before crushing. The must then flows by gravity into cement tanks and remains in contact with the skins for one to four days, with occasional pumping over.
Alcoholic and malolactic fermentation occur spontaneously. The wine remains on its lees throughout the winter and is racked only when necessary, during the waning moon. Clarification and stabilization occur naturally.
In March or April, during the first waxing moon in its first quarter, the wine is bottled by gravity without clarification or filtration. Secondary fermentation takes place in the bottle, leaving sediment known as fondo.
Ageing
The bottles rest horizontally for three months. Contact with the cork and oxygen during this period makes the wine more harmonious.
Tasting profile
Straw yellow, with a gentle fizz. The nose shows spice and fruit, while the palate has a pleasant mineral character.
