Tasting note
A cascade of citrus and spring flowers, buoyed up by fine bubbles, with a toasted almond complexity on the finish.
Viticulture
The Vecchie Viti is sourced from approximately 2,500 of Valdobbiadene’s old vines, the beautiful and long-lived Prosecche, Bianchette, Verdise and Perere. Its name pays tribute to these vines, scattered over the hills of Valdobbiadene rather than a single vineyard. Production is small, with only 5,000 bottles produced each year on average.
Vinification
The must from the grapes goes through a first fermentation, after which it is left with its natural yeasts until the spring after the harvest. After this, it is transferred into a pressure vat, and secondary fermentation takes place slowly, and with great care. The wine remains in contact with the yeast until a few days before its bottling in June.
Food Match
The perfect pairing for creamy dishes; think pasta with Carbonara sauce, mushroom risotto, or even a light coconut-based curry.