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.
SENSORY PROFILE: Light coppery nuances ushering in a well-defined note of wild flowers, hints of honey and banana on the nose. The understated, dry palate is round, soft and lively, with a pleasing, nicely lingering back palate of ripe pear.
RECOMMENDED CELLARING: 1 year in bottle, laid horizontally in a dark place at the right temperature and humidity.
FOOD PAIRING: Appetizers and starters, fish, cold white meat.