Produced: Regions of Veneto and Alto Adige.
Harvest: Grapes are hand-picked end of August and September.
Fermentation: Soft pressing of grapes, static decantation and fermentation at controlled temperature in stainless steel temperature-controlled tanks, in contact with fine lees. The second fermentation takes place in stainless steel tanks (cuvee close) at temperature controlled with selected yeasts and lasts for 40 days. Tartaric stabilization at low temperature.
Tasting Notes: Pale salmon pink in color with very fine and persistent perlage. Floral and fruity aromas with distinctive notes of red-berry fruits. On the palate – creamy with a pleasant fruity aftertaste. Recommend to serve at 6-8C in “tulip” shapes crystal glasses to fully appreciate its aromas and fine perlage.
91 Points, Editor’s Choice – Wine Enthusiast