About this wine
Vineyard and terroir
The grapes are grown in the eastern part of the province of Venice, where they thrive in alluvial soils.
Vinification
The grapes are harvested in the first half of September. The base wine undergoes secondary fermentation in sealed tanks at 15–18 °C for 18–20 days. At a pressure of approximately 2.5 bar, it is cooled to −4 °C to stop fermentation and aid stabilization. The wine is lightly clarified before bottling.
Ageing
The wine rests at a controlled temperature for at least one month, maturing naturally in contact with the lees.
