Treviso province of the Veneto in North East Italy.
Garganega, Chardonnay, Pinot Bianco.
In the second half of September.
Fermentation is in stainless steel tanks at a temperature not exceeding 18°C and lasts for for approximately 8-10 days. As soon as the fermentation is finished the wine is racked.
The palate is soft and creamy, with a wonderful balance of gentle bubbles, acidity and fruit flavours.
Perfect chilled as a lovely aperitif, but it also has enough character and versatility to accompany a variety of dishes from grilled fish to fruit desserts.