About this wine
Vineyard and terroir
The vines grow on marl and sandy soils and produce a generous crop.
Vinification
The fruit is harvested in mid-September, then sorted and destemmed at the winery. Immediately after pressing, the must is cooled to 12 °C and kept in contact with the skins for 12–16 hours. It is then gently clarified and fermented at low temperature for three weeks.
Ageing
The wine matures for six months in stainless-steel tanks and a further two to four months in bottle.
Tasting profile
Well structured and balanced, with delicate tropical-fruit and mineral notes.
Serving and pairing
Pairs with a wide range of dishes, particularly fish, mussels and other shellfish.
Label / history
Winemaker Valentino Butussi founded the family business in 1910. The winery covers around 15 ha and is now continued by his son, Angelo Butussi, and four grandchildren. In 2012, the company received the “Gold Medal for the Best Company” at the regional wine competition in Bertiolo.
