PRODUCTION DISTRICT:
Vineyards located in Venezia and Treviso provinces.
TYPE OF SOIL:
Loose and stony soils.
HARVEST:
Last decade of August, in order to maintain fresh notes and a good acidity.
WINEMAKING METHOD:
Vinification starts with a short cold maceration of about 12–18 hours, which endows the juices with their characteristic colour. The must ferments at controlled temperature (17 °C) with cultured yeasts. The wine is then aged in steel for a short while before bottling.
RECOMMENDED CELLARING:
1 year in bottle, laid horizontally in a dark place at the right temperature and humidity.
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