About this wine
Vineyard and terroir
The grapes grow on lower slopes in soils composed of layers of marl and sandstone. The estate's vineyards cover approximately 15 ha.
Vinification
The grapes are harvested by hand at optimal ripeness, usually during the second ten-day period of September. After destemming and crushing, they are chilled and macerated on the skins at 12 °C for 12–16 hours, allowing natural enzymes in the must to release aromatic compounds from the skins. The must is then pressed, settled and racked before undergoing temperature-controlled fermentation for approximately 12–14 days.
Ageing
The wine matures in steel tanks for 6–8 months, followed by 2–4 months in bottle.
Tasting profile
Gentle, with a pleasant floral aroma.
Label / history
Winemaker Valentino Butussi founded the family business in 1910. The estate is now run by his son Angelo Butussi and four grandchildren.
