The Monteforte area within the Veneto region of northern Italy. Vines are planted on 110 acres of volcanic tuff and limestone, and are trained using the horizontal spurred cordon method.
|Wine maker notes|
|Grapes are de-stemmed and undergo cold maceration and a soft pneumatic pressing. After fermentation at a controlled temperature, the wine matures in steel vats for six months, with regular battonage. Once bottled, the wine rests in cellar for three months prior to release.|
|Well-matched with smoked or grilled fish, shellfish, lobster salad and roast chicken.|