About this wine
Vineyard and terroir
The grapes grow on moraine soils of glacial origin.
Vinification
The grapes are harvested by hand, destemmed and pressed directly. Fermentation uses natural yeasts. The wine is bottled on the fourth new moon of the year following the harvest; secondary fermentation then takes place without added dosage.
Ageing
The base wine rests on its lees throughout the winter. After bottling, it undergoes secondary fermentation and further ageing for at least four months at an altitude of 2,000 metres, at the foot of Mount Civetta in the heart of the Dolomites.
Tasting profile
Fruity and floral aromas lead to a delicate, well-balanced palate.
