Raboso is an indigenous grape variety very rich in acidity. Vines are in Conegliano common, immediately outside the Prosecco Superiore area. Vines are sustainably farmed, the equivalent of lutte raisonnée in France. Hand harvesting. Direct press. All vinification in stainless steel. Grapes are de-stemmed and gently pressed, then the must is left at 48-50°F for about 12 hours to allow the heavy deposit to settle; the clear must is then drawn off and fermented. Fermentation lasts for 15-20 days. Yeasts and sugar are added to trigger the second fermentation.
Enchanting perfume of candied little berries and tart, mouth-watering finish accented by the most delicate sparkle.