PRODUCTION AREA. Veneto.
HARVEST PERIOD. August and September.
VINIFICATION. Static decantation of the must after destemming and gentle crushing of the grapes. Addition of selected yeasts to clear must.
FERMENTATION. In steel vats at low temperature.
AGEING. 12 months in steel.
ORGANOLEPTIC CHARACTERISTICS. Yellow copper colour, fresh and fruity to the nose with hints of ripe pear, persistent soft, savoury flavour.
FOOD PAIRING. Appetisers, fish-based dishes, fresh cheese.
RECOMMENDED TYPICAL DISH. Risotto with wild asparagus.
IDEAL SERVING TEMPERATURE. 10°C.