Acidity: <5,5 g/l Residual sugars: < 4 g/l
Medium clay mixture Vineyards Roncade and Mogliano Veneto.
Guyot e cordone speronato Densità: > 5,000 ceppi/ha; resa: < 100 q.li/ha
Late August, early September
Soft pressing of the grapes and cold decantation of the must; start of fermentation at controlled temperature with inoculation of selected yeasts
Maturation on the noble lees for several months, avoiding malolactic fermentation.
Fresh, floral, ripe yellow fruit and delicate crust of bread
Savoury, persistent and pleasant
Fish dishes in general, soups and fresh cheeses
8 – 10 °C