About this wine
Vineyard and terroir
The fruit is grown in the province of Treviso. The moderately continental climate is influenced by the Adriatic; warm days and cool nights promote slow sugar accumulation while preserving high natural acidity.
Vinification
Harvest takes place early, from 25 August to 5 September. The grapes are gently pressed, and the resulting juice undergoes temperature-controlled primary fermentation in stainless-steel tanks. Secondary fermentation follows the Martinotti–Charmat method in sealed autoclaves.
Ageing
The wine remains on its lees for 3–4 months and then rests in bottle for a further 4–6 months before release.
Tasting profile
Elegant and fresh, with a light, bright character and fine, lively bubbles. Fresh fruit and floral notes are prominent, without pronounced bread or yeast aromas. The palate is clean and well defined, with noticeable acidity and a smooth, polished texture.
Serving and pairing
Suitable as an aperitif.
Label / history
Lamborghini was founded by Ferruccio Lamborghini in the 1960s after he left the automotive business and returned to his agricultural roots. Since the 1990s, the estate has been managed by his daughter, Patrizia Lamborghini, and works with oenologist Riccardo Cotarella.
