About this wine
Vineyard and terroir
The fruit comes from the Campo di Pietra vineyards, southeast of Treviso.
Vinification
The grapes are harvested by hand from late September to early October, selecting only ripe or slightly overripe berries. After destemming and crushing, they macerate in wooden vats for 20 days. Malolactic fermentation takes place in barriques.
Ageing
The wine matures for 18 months in new French oak barrels, followed by a further 12 months in bottle in the winery’s cellars before release.
Tasting profile
Generous and beautifully balanced.
