About this wine
Vineyard and terroir
The fruit comes from the Conegliano-Valdobbiadene area.
Grapes
The grapes can reach a sugar content of up to 25% as they ripen.
Vinification
A second fermentation with yeast and sugar takes place in pressurized stainless-steel tanks under constant temperature control rather than in the bottle.
Tasting profile
The wine retains lively acidity and contains up to 15 g/L of residual sugar. The sugar softens the acidity’s sharper edge, giving a balanced, very light and smooth palate.
Serving and pairing
It pairs particularly well with Asian dishes.
Label / history
Cantina Produttori Cormons was founded in 1962 by eleven representatives of grape growers and winemakers in northeastern Italy. The association established a comprehensive set of winemaking rules intended to maintain consistent quality independently of changing fashions. The Conegliano-Valdobbiadene area received official recognition and DOC status in 1969.
The consortium is now a private organization representing the public interest and includes most regional producers across all categories. It oversees production from planting through winemaking, collaborates with research institutes, and introduces new methods for growers and winemakers while requiring compliance with environmental standards.
