About this wine
Vineyard and terroir
The fruit is grown in vineyards in the Pedemontana Trevigiana area.
Vinification
After gentle pressing and separation from the skins, the fruit undergoes temperature-controlled maceration. Natural secondary fermentation takes place in an autoclave at 13–14 °C for around 40 days.
Ageing
The wine rests on its lees for three months, developing additional depth and complexity.
Tasting profile
It has a well-defined structure and lively acidity.
