Refrontolo, Pieve di Soligo, Susegana
High hill, Medium mixture rich in shells
Southeast and southwest slopes
Sylvoz with 3350 logs / hectare, 7/8 buds per bow, 20 buds per log
Manual, once ripening reached
Result from grape to wine
70%
Traditional bottle fermentation
Technological research is aimed at combining operational rationality with respect to traditional oenological techniques. Phases: - pressing of whole grapes with vacuum press in the absence of oxygen and with controlled temperature; - cold static decantation of must for the separation of some pulp and peat residues; - first fermentation with selected yeasts, with temperature control, is a major factor in obtaining a quality product; - refining the base wine on the noble lump until bottling
In the spring, when the temperatures are mild, the base wine is bottled and will become sparkling thanks to the residual sugar present. After a few months of fermentation the wine will be ready and will remain in the bottle with its yeast stored on the bottom until it is consumed
Intense straw yellow color.
Smooth scents of ripe fruit with a clear note of yeast and crust of bread
Gusto intenso e di buona struttura, al palato risulta gradevole e armonico