Refrontolo, a town sited in the heart of the D.O.C.G. Conegliano – Valdobbiadene area.
Southeast and southwest slopes
Mid September, slightly ahead of the full ripeness of the grapes
Result from grape to wine
70%
Technological research is aimed at combining operational rationality with respect to traditional oenological techniques Phases: -pressure of whole grapes with a vacuum press of modern design, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape; - cold static decantation of must for the separation of some pulp and peat residues; - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product; - refinement of the base wine on the noble lump until the time it is taken out of foam
- pressing of whole grapes with a vacuum press of modern conception, in the absence of oxygen and controlled temperature to better preserve the fragrances present in the grape - cold static decantation of the must for the separation of some pulp and peat residues - first fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product - refinement of the base wine on the noble lump until the time it is taken out of foam
Straw yellow with greenish reflections, fine and persistent perlage
Strong hints of floral, fresh fruit and citrus fruits. Pleasant and cheery
Full, harmonious, dry and sapid