This selection of Veneto wines takes inspiration from the estate surrounded by vineyards, where the first Lamberti bottles were born.
TYPE OF SOIL: Stony clay with basalt outcrops from the Cretaceous period.
TRAINING SYSTEM: Veronese pergola and guyot.
HARVEST: Second and third decades of September.
WINEMAKING METHOD: The perfectly ripe grapes are pressed and fermented in the traditional manner with 8–10 days of maceration. Fermentation takes place at a temperature of 28–30 °C, and the new wine remains in stainless-steel tanks until bottling.
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