ALCOHOL CONTENT: 13% volume

GRAPE VARIETIES USED: mainly, almost exclusivelyChardonnay; depending on the year, a variable proportion of Sauvignon and Pinot Blanc grapes may be added.

 

PRODUCTION AREA AND EXPOSURE: vineyards of Campo di Pietra, in the Piave River basin, south-east of Treviso.

SOIL TYPE: caranto, a type of terrain which derives from the weathering of sedimentary rocks, rich in potassium and with a balanced proportion of clay and humus. 

TRAINING SYSTEM: Guyot

VINTAGE: harvested by hand into crates at two different times. The earlier harvest bestows a fresh fragrance, while the later harvest provides added structure and creamy aromas.

VINIFICATION: soft pressing of the whole grape within two hours of harvesting; partially stripped and subjected to cold maceration (5°C ) for about 10 hours. Cold settling of the must (7-9° C) followed by decantation and transfer into barrels for alcohol fermentation.

MATURATION AND AGEING: aged in barrels for9 months on its own yeasts and without sulphur dioxide. Frequent batonage and malolactic fermentation completed in wooden barrels, affording a hint of vanilla and spices. 

ORGANOLEPTIC CHARACTERISTICS: Plush, balanced flavour, rich structure supported by the rounded body.

SUITABLE PAIRINGS: especially good with smoked fish starters and sophisticated seafood dishes. Also interesting with truffles, mushrooms, poultry and medium-mature cheeses.

HOW TO SERVE: at a temperature of 14° C in good-sized, long-stemmed glasses.