About this wine
Vineyard and terroir
The grapes come from certified organic vineyards (IT-BIO-016) on the hills of Volpago del Montello, north of Treviso. The low-yielding vines grow in red, iron-rich soils.
Vinification
The grapes are harvested by hand, usually from mid to late September, when optimally ripe. The base wine is produced without exposure to oxygen. Skin maceration lasts approximately 3–5 hours, followed by primary fermentation in temperature-controlled stainless-steel tanks at 15 °C. Secondary fermentation takes place by the Charmat–Martinotti method in pressurised steel tanks for at least 45 days, preserving the grapes’ natural aromas.
Tasting profile
Elegant, light and fresh, with generous fruit and floral aromas. The palate is lively, clean and appealingly fruity, with bright acidity and pronounced minerality.
Serving and pairing
Suitable as an aperitif and particularly well matched with light Mediterranean fish dishes.
