This selection of Veneto wines takes inspiration from the estate surrounded by vineyards, where the first Lamberti bottles were born.
PRODUCTION DISTRICT: The grapes come from vineyards located in Veneto.
ALTITUDE AND ASPECT: On average, 200 metres above sea level.
TYPE OF SOIL: The vines grow on medium-textured or alluvial soils.
TRAINING SYSTEM: Preferred training systems are those that limit yield and allow dense planting per hectare.
HARVEST: Early September.
WINEMAKING METHOD: Clusters were destemmed and crushed, then pressed to extract the juice. Alcoholic fermentation was in stainless steel tanks at temperatures not exceeding 16 °C. The wine was then stored at a temperature of 10 °C to preserve fragrance until bottling
SENSORY PROFILE: Pale straw yellow colour, with floral and ripe fruit nose notes, while the mouth is awash with summer fruit, above all peach and pear. The fresh finale is long and lingering.
RECOMMENDED CELLARING: 1 year in bottle, laid horizontally in a dark place at the right temperature and humidity.
FOOD PAIRING: Excellent wine for serving with lake and sea fish, and a versatile companion for pasta and risotto starters, or poultry mains.