About this wine
Vineyard and terroir
The fruit is grown in the Ferrere valley in the commune of Treiso, at an altitude of 350 m.
Vinification
The grapes are harvested by hand into small 20 kg plastic crates. At the winery, they are crushed and quickly pressed at low temperature to preserve their aromatic compounds. After natural cold settling, the liquid is filtered to remove suspended skins and seeds. Partial fermentation takes place in pressurised stainless-steel tanks, converting some of the sugar into alcohol. The wine is then bottled under pressure to retain its character.
Tasting profile
The nose is fruity and floral.
Label / history
The name mosto parzialmente fermentato refers to the partial fermentation.
