About this wine
Vineyard and terroir
The fruit is grown on alluvial soils in Veneto.
Vinification
The grapes are harvested in the first half of September. The base wine undergoes a second fermentation with added yeast in sealed tanks at a controlled temperature for 18–20 days. Once the desired pressure is reached, it is cooled to −4 °C to stop fermentation and begin stabilization, then filtered and bottled.
Ageing
The wine rests on its fine lees at a controlled temperature for at least 1–2 months.
Tasting profile
Easy-drinking and appetizing.
