About this wine
Vineyard and terroir
The fruit comes from vineyards in the Valdobbiadene area.
Vinification
The grapes are harvested in the second half of September. Fermentation takes place under pressure in an autoclave at a controlled 13 °C. Once the intended pressure and residual sugar levels are reached, yeast activity is stopped.
Ageing
The wine matures on its lees in pressurized tanks for about three months.
Serving and pairing
Suitable as an aperitif and with appetizers and mild dishes.
