About this wine
Vineyard and terroir
The fruit comes from the estate’s vineyards in the Piave River basin, southeast of Treviso, where the soils have a balanced mixture of limestone and clay.
Vinification
The grapes are harvested by hand in late September, then destemmed and crushed. Maceration on the skins lasts 7–8 days at a controlled temperature of 22–25 °C. Malolactic fermentation takes place in stainless-steel tanks.
Ageing
After bottling, the wine rests for an unspecified period in the winery’s cellars.
