Description

An aromatic  nose, strong varietal characteristics with a minerally backbone.

Winemaking – After soft-pressing the must is left to ferment at a temperature between 15°-17° C for 15 – 20 days in stainless steel vats. The wine is then stored at a controlled temperature between 18° and 20° C in special stainless-steel tanks until bottling.

FOOD MATCH: It can handle strong flavours like polenta and grilled fish

“The three wine regions in the northeastern corner of Italy are often referred to as the Tre Venezie — the Three Venices — because they were once part of the Venetian Empire. Each of these regions produces red and white wines that are among the most popular Italian wines outside of Italy — as well as at home.”