VINEYARDS: ‘Vecchie Uve’ comes from 50-year-old vines farmed organically in the commune of Monfumo in the Veneto. It is a blend of local varieties such as Rabbiosa, Marzemina bianca, Perera, Bianchetta Trevigiana, and Glera. The steep vineyards grow on a limestone-rich Marl soil and the vines are trained in the Guyot-Cappuccina style (double-arched cane).
WINEMAKING: The grapes are soft-pressed with a pneumatic press followed by static racking of the must and temperature-controlled fermentation (64/68°F). The second fermentation is carried following the Long Martinotti method, aged on the lees in pressure tank for a year. The final wine has 0 g/l of residual sugar and approximates 11% alcohol.