Refrontolo, a town sited in the heart of the D.O.C.G. Conegliano – Valdobbiadene area
Southeast and southwest slopes
Double upside down with 3333 logs per hectare
The Verdiso grape has a very coriaceous pulp and skin, in fact the agronomic destamming and leafing practices are essential to ensure ventilated and dry microclimate during the ripening of the grapes. - organic fertilization in autumn; - in spring cleaning excess shoots and eventual clusters thinning, to improve wine balancing, possibly pruning green, depending on season proceeding
Result from grape to wine
70%
Technological research is aimed at combining operational rationality with the respect of the technical oenological traditions. Phases: - grappling of grapes and slight cold maceration; - pressing with vacuum press in the absence of oxygen and with controlled temperature; - cold static decantation of must for the separation of some pulp and skins residues; - fermentation with indigenous yeasts, with temperature control, a major factor in obtaining a quality product; - separation of solid parts from liquid ones by means of targeted pourings
Straw yellow with greenish reflections
Green apple scent, with lemon, a light apricot note, scents of fig leaves and spices
Sapid with delicate fruity aroma and sharp freshness that cleans the palate
Verdiso is a wine obtained from the homonymous native grape variety. It is cultivated on the hills of Refrontolo and in the pedemontana zone. Historically more popular now reserves niches of production in a few companies, which preserve it with pride.