About this wine
Vineyard and terroir
The vineyards are situated in the Valdobbiadene region at elevations of 50–400 metres.
Vinification
The grapes are harvested in the second half of September. The must ferments on its lees in temperature-controlled stainless-steel tanks for 18–20 days. The wine is then stabilised by cooling to −4 °C 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 appetisers.
