From vineyards in Farra di Soligo, Valdobbiadene and Vidor. Grown between 200 to 330 meters of elevation.
Lees contact for 3 months before secondary fermentation.
Crisp and dry. Toasty with a brilliant freshness, savoury mouthfeel and a slightly creamy mousse.
Yellow apples, unripe white peach, acacia and minerality on the finish. — 3 months ago
in jesolo with gnocchi pomodoro — 7 months ago
Medium ruby hue. Aromas and flavors of cherry, sage, tar, vanilla, and violet. Medium-plus body, with medium-plus tannins and high acidity. Lengthy finish. Meaty bouquet surprisingly similar to Northern Rhone Syrah. Rounded and plush. — 4 days ago
Color: straw yellow, golden
Aroma: lemon peel, minerals,
Flavor profile: lemon zest, slight anise, green apple
Texture: luxurious bubbles, citrus dominant, zippy — 3 months ago
Deep Ruby with pronounced aromas of ripe dark berry fruits and earthy forest floor notes, from a 3.7-acre plot, the estate’s highest-elevation vines (1,475 feet). On the palate flavors of black cherry and plum with cacao, cedar, espresso and pepper spice. Fine tannins, great balance, complex long finish ending with earthy herbs, fruit and oaky notes. Nice! Small production, less than 700 cases made! — 5 months ago
Lovely, but you MUST let it breathe! — a month ago
Cherry and fruit flavors, hint of spices. Mildly acidic. Not the dryest. Very good. — 2 months ago
Ira Schwartz
From magnum. Traditional nose of brioche., baked apples and citrus.. In the mouth an acid driven palate but hints of hazelnuts and brioche. My only criticism, occasional hints of alcohol peeked through on the finish. I believe this was non- dosage — 10 days ago