About this wine
Vineyard and terroir
The vineyards are situated at elevations of 50–400 metres in the Valdobbiadene region.
Vinification
The grapes are harvested in the second half of September. The must ferments on its lees in steel tanks for 18–20 days under controlled temperature. The wine is then cooled to −4 °C for stabilization before filtration and bottling.
Ageing
The wine rests for one month before filtration and bottling.
Serving and pairing
Suitable as an aperitif or with cheese, light meat dishes and appetizers.
