ORIGIN VINEYARD: Vineyards owned by the winery in the municipality of San Polo di Piave, cultivated with biodynamic method
YEAR OF PLANT:
SOIL: medium texture, with a pebbly, well-draining substrate.
PER YEAR PER DAY:
HARVEST: manual at the end of September
VINIFICATION: the grapes are immediately pressed softly and the must obtained is clarified by static cold settling.
MATURATION: the must ferments in steel with indigenous yeasts at controlled temperature using well water. At the end of fermentation the wine is kept on the lees in stainless steel containers for about six months. With the advent of spring it is bottled in days of flowers, following the indications of Maria Thun's biodynamic calendar. In this period, the wine ends its alcoholic fermentation transforming the residual sugars into alcohol and carbon dioxide.
AGING: After having spent a few months in the bottle, it can be sold and drunk even years later.
ORGANOLEPTIC EXAMINATION: deep yellow color, thin and persistent perlage. On the nose floral and fruity scents, accompanied by notes of citrus fruits, yeast and bread crust. In the mouth it is lively, with a moderate body, perfectly balanced by a good acidity. The yeast on the bottom of the bottle gives the wine softness and longevity.