The Monteforte area within the Veneto region of northern Italy. Vines are planted on 110 acres of volcanic tuff and limestone, and are trained using the horizontal spurred cordon method.

Wine maker notes

Grapes are de-stemmed and undergo cold maceration and a soft pneumatic pressing. After fermentation at a controlled temperature, the wine matures in steel vats for six months, with regular battonage. Once bottled, the wine rests in cellar for three months prior to release.

Food pairing

Well-matched with smoked or grilled fish, shellfish, lobster salad and roast chicken.