| Origin |
Bassano del Grappa (VI) - The sites dedicated to this wine are situated on the south side of 'company at about 200 m above sea level Its lands are in good aspect and position. |
| Soil composition |
The soil is of medium texture, with alluvial. L 'company over the years has used the old biotypes and transplanted in the company not to lose the typical characteristics and uniqueness. |
| Yield per hectare |
No more than 70 quintals /hectare. |
| Harvest |
The management of the plots is followed during all phenological stages by making all the practices for a limited production and quality. The collection is made for each plot and each variety. |
| Production technique |
The wine is made in stainless steel tanks separately to the variety and ripeness of the grapes |
| Vinification |
Alcoholic fermentation lasts for about 15-18 days, in relation to 'year at a temperature of 28-30 ° C. |
| Ageing |
At the end of maceration, the wine is drained directly into oak barrels where it remains for about 24 months. In the barrels, the wine carries out the second malolactic fermentation in contact with its lees to give uniqueness to the natural product. At the end of 'elevation follows the final blend of small drums, is bottled and aged in bottles for about 9 months before placing on the market. |
| Pairing |
Matched with roasts, “Bassanina” steaks, fresh game. |