About this wine
Vineyard and terroir
The vineyards are in the Valdobbiadene region at 180–350 m above sea level.
Vinification
The grapes are harvested in the second half of September. The base wine undergoes a three-week fermentation in pressurized tanks at a controlled 14–18 °C. When the pressure reaches approximately 6 bar, the wine is chilled to halt fermentation and promote stabilization. It is then filtered and bottled under isobaric conditions.
Ageing
The wine spends around three months on the lees before filtration and bottling.
Tasting profile
Lively and well balanced.
