About this wine
Vineyard and terroir
The fruit is grown in the province of Treviso.
Vinification
The wine is produced organically. After harvest and pressing, the juice undergoes its first fermentation in stainless-steel tanks as part of a Charmat-method vinification. It is then bottled with the lees for a second fermentation. The wine is not filtered, so natural sediment may develop in the bottle over time.
Ageing
It ages on the lees in bottle for 12 months.
