About this wine
Vineyard and terroir
The grapes come from several wine regions in northern Italy, including the Adige River valley and eastern Veneto.
Vinification
The cuvée combines white wine with rosé produced by brief skin contact with red grapes. Secondary fermentation takes about one month in pressurised steel tanks at a controlled temperature of 15 °C. When the pressure reaches approximately 5.5 bar, the wine is cooled to halt further fermentation.
Ageing
The wine matures on its lees in a high-pressure tank for two to three months.
Serving and pairing
Serve in medium-sized, tulip-shaped glasses that narrow towards the rim.
