About this wine
Vineyard and terroir
The vineyards lie in the Piave River valley and the upper Treviso plain. The fertile alluvial soils contain gravel, silt and sand, while the nearby Piave River creates a distinctive microclimate.
Vinification
The grapes are harvested by hand early in the morning in mid-September, before full ripeness. After gentle pressing, they undergo several hours of cold maceration. The must is separated from the skins with a press, clarified to remove suspended particles and transferred to steel tanks for alcoholic fermentation at a controlled low temperature with selected yeast cultures. The bubbles are produced by the Charmat method.
