About this wine
Vineyard and terroir
The fruit comes from certified organic vineyards. Veneto borders the Adriatic Sea and extends towards Lake Garda and Trentino.
Vinification
The grapes are harvested by hand in late September and/or early October, then pressed at 1 bar to preserve the quality of the must. The juice undergoes an initial fermentation to produce a still base wine. Secondary fermentation follows the Charmat, or “Cuve Close,” method in a sealed stainless-steel tank, retaining the carbon dioxide produced during fermentation. The finished wine has a bottle pressure of 2 bar and 12.2 g/L of residual sugar.
Ageing
The wine rests for 60 days.
Tasting profile
Refreshing, with pleasant yeasty notes on the nose and a creamy feel on the palate.
