About this wine
Vineyard and terroir
The grapes come from estate vineyards in the provinces of Venice and Treviso, at elevations of 90–180 metres. The predominantly south-facing sites have clay-limestone soils.
Grapes
Pinot Bianco and/or Chardonnay account for no more than 15% of the blend.
Vinification
The grapes are harvested at optimal ripeness and fermented in large stainless-steel tanks for 10–12 days at a controlled temperature of 17–18 °C. Secondary fermentation follows the Italian Charmat method, taking place in sealed autoclaves for 12 days at 15 °C. The wine is filtered before bottling.
Ageing
The wine remains on its lees for about one month.
Tasting profile
Bright and clear in appearance, with a refreshing style.
Label / history
The cuvée was first released in 1969.
