||Located in Spessa with a south-easterly position, this represents the winery's oldest vineyard and dates back to the 1950s.
|Yield x hectare
||Less than 6.000 kg/hectare.
||Carried out manually in crates in the second half of September.
||Traditional with the crushing of whole unstemmed grapes followed by a cold fining phase for a period of 12 hours. At this point the resulting must, which is continually protected from oxygen, begins fermentation which continues for 10 days at a temperature of 18°/19° C.
||After fermentation and one racking, the wine remained in contact with the lees until March.
||Price Zorzettig Myo Pinot Bianco 2017 € 15.99