About this wine
Vineyard and terroir
The vineyards lie in the hilly Valdobbiadene area. The landscape is of morainic origin, with limestone and loam soils and, in some places, limestone-clay soils.
Vinification
The grapes are harvested in the middle ten days of September. Whole bunches are pressed pneumatically, and the first fermentation takes place in temperature-controlled stainless-steel tanks. The second fermentation uses the Charmat method in autoclaves with selected yeasts at 15–16 °C. Fermentation is stopped by cooling when the intended alcohol and sugar levels have been reached. After a short stabilization period, the wine is bottled under pressure.
