About this wine
Vineyard and terroir
The fruit comes mainly from clay soils in Collalto’s vineyards on the sunny southern hills of the province of Treviso.
Vinification
Harvest usually takes place between 10 and 20 September, following longstanding traditions and using gentle techniques. The grapes are softly pressed, and the must settles before fermentation in temperature-controlled tanks at approximately 18 °C. A second fermentation follows for one month in stainless-steel autoclaves using the Charmat-Martinotti method, with sugar and selected yeasts. This process preserves the grapes’ natural aromas and fruit and floral character.
Ageing
The wine rests on its lees before being filtered and bottled.
Tasting profile
Delicate and easy-drinking, with a pronounced fruity character, floral notes and a balanced profile.
