About this wine
Vineyard and terroir
The fruit comes from Campo di Pietra, in the south of the province of Treviso. Gentle sea breezes reach the vineyards, whose well-drained soils are rich in organic matter. The vines are 40 years old.
Vinification
The late-ripening grapes are hand-harvested from mid-October, with picking sometimes continuing into early November. They macerate on their skins in wooden vats for 12–15 days, with daily pump-overs. Malolactic fermentation follows.
Ageing
The wine spends 24 months in second- and third-use French oak barriques, then 12 months in 50 hl oak barrels. It rests in the cellar for a further year after bottling before release. This exceeds the minimum two-year ageing period required by Piave DOC regulations.
Tasting profile
The acidity is high and remains lively after extended oak ageing.
