Combination of vineyards in the province of Treviso.
At the winery, the grapes are gently pressed and then undergo a slow fermentation process in stainless steel tanks using selected yeasts. The second fermentation process, lasting around one month, occurs in the bottle thanks to the selected yeasts.
This product is characterised by its typical haziness caused by the yeasts deposited inside the bottle. These preserve the wine, which is produced without sulphur.
Straw yellow with a typical haziness.
Intense citrusy notes followed by hints of pan biscotto, dried fruit and yeast.
Fresh and intense with a sapid and slightly bitter finish.
Excellent with cured meats, white meat, pizza, pasta with flavoursome vegetable sauces.