Production area: the vineyards are in the province of Venice, on a flat clayey area.
Vine training: guyot, vines per hectare 4400
Production per hectare: 90 quintals of grapes
Harvest period: on the second half of September
Winemaking: handpicking with box, followed by destemming and short cold skin contact. Following static decantation and temperature controlled fermentation. 6 month-long maturation in steel tanks, on fine lees. Bottling takes place in the Summer.
Colour: intense straw yellow with golden hues.
Smell: floral aroma, of roses, ripe exotic fruit, orange peel and blossom.
Mounthfeel: elegant and complex, full and round, savoury with spicy notes.
Serving temperature: 10°C
Alcohol: 13% vol
Acidity rate: 5,5 g/l