||The most highly-prized zones of the D.O.C.G. area in the Valdobbiadene - Conegliano hills
||Off the skins at a controlled temperature of 16°C. Slow second fermentation in springtime after the harvest in large sealed vats at 14-15°C followed by resting on the lees for around 3 months.
||Ideal for all kinds of celebration accompanied by savoury snacks and fingerfood. This wine also goes perfectly with light, delicate dishes and in particular with fish.