Origin: Eastern area of the Province of Venice
Alcohol content: 12,50 % vol.
Serving temperature: 16 - 18° C (61 - 64° F)
Recommended glass: Medium-sized tulip narrowing towards the rim
The must is fermented on the skins for 8-12 days, before being transferred to tanks to complete fermentation at a controlled temperature of 25-30 °C.