About this wine
Vineyard and terroir
The grapes grow in vineyards in the Piave River basin, southeast of Treviso, on clay-rich soils with a high humus content.
Vinification
The grapes are harvested by hand in early September and gently pressed. The must is separated from the skins and pulp at low temperatures, then fermented with selected yeasts at a controlled 18–20 °C.
Ageing
The wine rests on its lees for several months.
Serving and pairing
Suitable as an aperitif and with fish, white meat, risotto and shellfish.
