About this wine
Vineyard and terroir
The fruit comes from Santa Margherita’s vineyards in the Treviso and Lison Pramaggiore areas.
Vinification
The grapes are harvested in the second half of September. Secondary fermentation takes place in pressurized tanks at a controlled temperature of 15 °C for about one month. When the pressure reaches 6.5 bar, the wine is chilled to stop fermentation.
Ageing
The wine remains on the lees under pressure for six months before bottling.
