About this wine
Vineyard and terroir
The grapes come from the producer’s vineyards in the province of Treviso. The soils contain volcanic rock, which contributes to the fruit’s distinctive character.
Vinification
Harvest usually takes place in September, with the grapes picked at moderate ripeness to preserve acidity. They are gently pressed and fermented very slowly in temperature-controlled stainless-steel tanks with selected yeasts.
The wine is made using the “Col Fondo” or ancestral method, also called the “grandfather,” “rustic” or “country” method. Soon after alcoholic fermentation begins, when the wine has reached only a few percent alcohol, it is bottled without tirage liqueur. The sealed bottles are laid down in the cellar, where the unfermented sugar allows fermentation to continue, naturally producing carbon dioxide and sparkle. The sediment at the bottom of the bottle consists of yeast from this fermentation. The method recalls Prosecco production of the past.
Tasting profile
Elegant.
