About this wine
Vineyard and terroir
The organic fruit comes from vineyards in the hills of Veneto, on mixed clay and limestone soils. The vines are 50 years old, and the grapes are harvested by hand.
Vinification
Whole bunches, including the stems, are gently pressed. The must ferments in stainless-steel tanks with natural yeasts at 18–20 °C. After racking, the wine undergoes regular bâtonnage.
In early February, grapes intended for Recioto are pressed at the winery. Some of this fresh, unfermented must is added to the base wine. The blend is briefly pumped over and then bottled, where secondary fermentation begins.
Ageing
The wine matures in horizontally stored bottles.
