It boasts an intense bouquet of hazelnuts and juicy apple and pear, alongside hints of acacia honey, fresh-baked rolls, and apple cake.

Growing Conditions

The glera grapes are cultivated in Carpesica area, in limestone-clay soils rich in morainic deposits from the ancient Piave glacier that descended from the Fadalto saddle between Moun Pizzoc and Mount Visentin. The weather is mild, with cold winters and summers that are warm, but never muggy and with consistent breezes. The day-night temperature differentials are significant, particularly in the summer.


The vineyards, facing south-southwest at an average elevation of 180 metres, are planted to an average density of 4,200 vines per hectare and are trained to the Sylvoz system. Harvest generally occurs in the second half of September and the vineyard yield averages 85 hl/ha.


After the clusters are de-stemmed and the grapes gently pressed, the must is gravity-settled then fermented partly in steel and partly in oak barrels, with no temperature control. The wine matures sur lie for 3 months. After the second fermentation in the bottle, the wine rests sur lie for 16-18 months, and is then disgorged and topped up with the same wine, with no liqueur d’expédition.

Food Pairing

"Excellent as an aperitif wine, S.C. 1931 is as superb partner to antipasti and risottos as well, and should be tried with roast poultry and veal. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even five years after harvest."