Country and Region:
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The grapes are harvested from hillside vineyards in the Veneto region. Soft pressing on arrival at the winery and a slow fermentation at controlled temperatures in stainless steel takes place. The wine is then filtered and the secondary fermentation process starts using the 'chairman' method in pressurised stainless steel tanks (autoclaves). In order to achieve the right balance of flavour, aromas, elegance, consistency and fine perlage, the wine is kept in tank from 20 days to 3 months.
Silver - International Wine Challenge 2017, Bronze Medal - IWSC '16, 87 points - Wine Spectator, Commended - IWC '16, Bronze - IWSC '15, Silver Medal - IWSC '14