Production area: From our vineyards in Ponte di Piave
Soil: Clay of medium mixture with presence of stones
Cultivation: Espalier and Guyot – 2800 plants per hectare
Maturation: Second ten days of September
Vinification: Harvesting and gentle pressing to obtain an as clean as possible young must. Inoculation of selected yeasts and fermentation at controlled temperature
Fermentation in autoclave for 35 days at controlled temperature
Organoleptic profile: Pale straw-yellow colour. Dry taste, slightly acidulous (green apple)
Alcohol content: 11% vol.
Gastronomic combination: Excellent aperitif wine but also for the whole meal
Serving temperature: 8° C – 10 ° C
Bottle: 0,75 lt.