Between the Livenza and Tagliamento Rivers lie the Lison-Pramaggiore vineyards. Here, wine-growing is an age-old tradition, dating back to when the Benedictine monks founded the Abbey of Sextum and planted the first vines on these clayey limestone soils, which are ideal for grape growing.
Grapes are soft-pressed immediately on arrival and the resulting must is cooled to 10° C. and left to rest for 24 hours. Fermentation is then initiated by the addition of selected yeasts and conducted at a controlled temperature of 18°-20° C. for 15-20 days.
Tasting notes
Pale straw-yellow color with greenish overtones, clean, aromatic nose with hints of rennet apples, figs and anise. Taste clean and dry with almond aftertaste.
Culinary suggestions
Goes well with soufflés, omelettes with herbs, risotto and pasta dishes. Also excellent with robust fish dishes such as mackerel with olives, stuffed sardines and baccalà alla vicentina.
Serving temperature
10°-12° C. (50°-54° F)
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