Verduzzo Trevigiano from a thirty year old parcel planted over alluvial soils on the banks of the River Piave. This fermented on the skins for ten days, before six months of ageing in old barrels. A second fermentation occurred in the bottle thanks to the addition of fresh juice and a concentrated must made from passito grapes. The result is a lively, hazy sparkling wine, golden in colour with inviting notes of yeast, quince and spice. Incredibly vinous, it impresses with flesh, grip and a clean, salty finish.
From Young winemaker Alex Della Vecchiain the foothills of the Dolomites.