Nose
Delicately floral, fruity aroma with pleasant notes of apple
and Williams pear
Palate
Fresh, with intense and persistent floral and fruity notes,
and a balanced flavor with an elegant mineral finish,
particularly dried.
Growing Conditions
- PRODUCTION AREA: Veneto, Asolo D.O.C.G.
- SOIL; Hilly, of morainic and sandstone origin with clayey and
medium-textured bottom
- TRAINING SYSTEMS: Double-arched cane
- VINEYARDS ALTITUDE: 180-250 mt above sea level
Harvest
September
Winemaking
Initial de-stemming (separation of the berry from the stem)
and subsequent soft pressing (separation of the must from
the grape skin) in an environment in a controlled
atmosphere and protected from the risk of oxidation and
bacterial proliferation.
1st fermentation with transformation of the must into wine
at a controlled temperature between 14° and 16°.
With the Martinotti method in autoclave where the 2nd
fermentation takes place for at least 90 days.
The fermentation process is monitored and managed,
automatically analyzing the evolution and dosing nutrients
and oxygen to get the best results from the yeast.
Aging
2-3 weeks in bottle
Appearance
Brilliant straw yellow, with slight greenish highlights.
Fine and persistent perlage.
