The bouquet boasts fresh-baked pastry and toasted hazelnut, lifted by hints of vanilla, citrus, and lemongrass.


The palate is elegant and multi-layered, with a magisterial balance between clean fruit and a tangy minerality.

Growing Conditions

Plucking is the erosive glacial action responsible for the creation and transport of large individual blocks of bedrock. This occurs in so-called “valley glaciers,” such as those that covered the hills lying in the Treviso piedmont some 100,000 years ago. These large boulders are found in great numbers over our hills and are a prominent feature of the landscape.

The vineyards are planted at a density of about 5,000 vines per hectare and are trained to the Guyot system. They grow in mixed limestone-clay soils, with a rocky texture that gives the wines their tangy minerality. The climate is mild, with cold winters, warm summers, excellent ventilation, and significant day-night temperature differentials.


The grapes are harvested exclusively by hand between late August and early September.


The clusters are de-stemmed and the berries gently pressed. After the must is gravity-settled, it is fermented at 18-20°C in stainless steel tanks, then the wine matures sur lie. It undergoes a secondary fermentation in the bottle and rests 100 months in the cellar, after which it is disgorged and topped up with the same wine, without an added dosage.


In the flute, it appears a luminous, shimmering gold and develops a long-lingering bead of tiny, pin-point bubbles.

Food Pairing

Pluck is ideal throughout the meal, in particular with full-flavored dishes, such as baked fish, and roasted poultry, veal, or game. It is delicious too with spaghetti alla carbonara or bucatini alla gricia. It will develop further complexity during the three years after disgorging. If well-stored, it will gain even more richness on nose and palate over the following five years.