Produced in northeast Italy. This area is ideal for vineyard cultivation due to its exceptional soil and climatic conditions. It is also recognized for the spectacular natural beauty of the Dolomite Alps.

Wine maker notes

Prior to fermentation, the grapes macerate for eight hours on the skins. 70% of the wine then ferments in stainless steel, 30% in barriques, where it lays for four months on the fermentation yeasts undergoing regular batonnage. The wine is then blended and bottled after an additional four months in steel to stabilize the blend.

Food pairing

Serve at 48°-50° F. Pairs well with white meats or delicately cooked red meats, as well as seafood dishes.