About this wine
Vineyard and terroir
The fruit is grown on steep hillsides in the heart of Valdobbiadene. The vines are trained in the traditional local capuccina modificata system, promoting airflow around the bunches and even ripening.
Vinification
Harvest takes place from 15 to 30 September, when sugar and acidity are in balance. The grapes are gently pressed to obtain a clean must without harsh phenolic notes. The first fermentation occurs in temperature-controlled stainless-steel tanks to retain primary aromas. Secondary fermentation follows the Martinotti–Charmat method in pressurised tanks for 25–30 days.
Ageing
The wine remains on its lees for 1–3 months, developing a softer palate and rounder texture.
Tasting profile
Elegant, aromatic and smooth, with clean fruit and floral aromas, fine persistent bubbles and lively freshness. Residual sugar of approximately 38–40 g/L is balanced by acidity of 6 g/L, making the palate delicately sweet, light and lively rather than cloying.
Serving and pairing
Suitable as an aperitif and with desserts and cheeses.
