Farra di Soligo in the lieu-dit “San Gallo,” 2.3 hectares at 350-370m above sea level, planted in 1950. Southern exposure. Trained in the traditional Sylvoz or Doppio Capovolto.
Whole-cluster pressed; primary fermentation with indigenous yeasts in 30HL stainless steel vats, secondary fermentation in bottle using must from this same vineyard and vintage. Undisgorged. No residual sugar.