About this wine
Vineyard and terroir
The fruit comes from the producer’s own vineyards in Veneto.
Vinification
The grapes are harvested by hand and pressed. Following sterile filtration, the must undergoes a four-day primary fermentation with yeast. Secondary fermentation is carried out under pressure in autoclaves using the Charmat method. The wine is then filtered and decanted by an isobaric process before bottling.
Tasting profile
Citrus and fruit aromas lead to a delicate, clean nose. The palate is light, fresh and balanced, with a refined character.
Serving and pairing
Serve chilled in an ice bucket.
