About this wine
Vineyard and terroir
The vines grow in the Campo di Pietra area, southeast of Treviso.
Vinification
The grapes are harvested by hand in September and placed in small crates to preserve their integrity. At the winery, they undergo 12 hours of cold maceration. Primary fermentation takes place in stainless-steel tanks at a controlled temperature of 15–17 °C, followed by a second fermentation under pressure using the Charmat method.
Serving and pairing
Pairs with all kinds of desserts.
