Grapes are hand picked around mid-September and, after careful selection, they are destemmed. In this way grapes only arrive in the wine press for a delicate pressing. After the natural decantation, must is put in stainless steel tanks to avoid microbiological alteration which could compromise the wine quality. The alcoholic fermentation lasts 15/20 days and takes place at the controlled temperature of 18° C. The wine is left on the lees for about 3/4 months; it is then cold stabilized, before being bottled in March. This method helps to obtain a fresh, ready to drink wine.
- ITA - Veneto
Winery Tasting Notes
Straw yellow, with greenish hints.
The nose offers a particularly fine mineral feeling and notes of fruit and white flowers.
Mouthfeel is lively, balanced, with a fresh acidity, which increases its persi- stence and favours its drinkability. A slightly almondish finish.
Excellent as aperitif, and as accompaniment of hors d’oeuvres and of fish and vegetable-first courses. It is the perfect match also for seafood, white meat and fresh young cheese. Best served: Between 11° and 13° C.
If stored in a cool dry place, and in the dark, at 10°/18° C, bottles keep unal- tered for 3/4 years.