| Location |
San Pietro di Feletto (Treviso). |
| 系統 |
Guyot with dense planting. |
| 釀造 |
Soft crushing and destemming of the bunch. Pressing with vacuum pneumatic press, after a short maceration of the crushed grapes in an inert atmosphere to extract the pink nuance. Fermentation: cold static decantation of the must and racking in fermentation tanks. Controlled fermentation at low temperature with selected yeast. Subsequent series of racking for the natural clarification. |
| 陳年 |
Foaming: in autoclave at 16°C for 3-4 months. Cold stop at the end of fermentation for maturation and refinement on the noble lees. |
| 匹配 |
Suitable for every occasion, appetizers, fish, seafood, cred meats, and cheeses, or to be sipped alone. |