About this wine
Vineyard and terroir
The fruit comes from vineyards in Treviso with marl-rich alluvial soils.
Grapes
The blend includes a small proportion of Pinot Nero.
Vinification
The grapes are whole-bunch pressed in a pneumatic press. Primary fermentation takes place in temperature-controlled stainless-steel tanks, followed by secondary fermentation in autoclaves using the Charmat method. Fermentation is stopped by rapidly lowering the temperature once the intended alcohol and sugar levels have been reached.
Ageing
The wine rests on fine lees for two months before bottling under pressure.
Tasting profile
Fresh and lively.
Serving and pairing
Suitable as an aperitif or with appetizers, fruit, cheese and pastries.
Label / history
The wine is presented in an exclusively shaped bottle.
