60% Glera, 25% Chardonnay and 15% Verduzzo Trevigiano
WineMaker:
Massimo Coletti
Vineyard:
2 parcels in Via Larghe and Borgo Faliero, and two in Piave, the latter with clay soil rich in mineral salts.
Viticulture:
Organic (not certified). Sylvoz training. Grassing between rows.
WineMaking:
De-stemmed. Pressed for 3 hours in pneumatic press. Fermented over indigenous yeasts for 4 weeks in temperature-controlled (18°C) stainless-steel tank.
Aging:
Aged on lees for 6 months in tank, with stirring. Then bottled for secondary and malolactic fermentation.
