Carbonara di Rovolon
2nd week of September
Year of planting
Clay and silt
Manual selection and harvest of the grapes, destemming, short cryomaceration and soft pressing. Fermentation of about two weeks at low temperatures, maturation on the
fine lees until spring with periodic lees stirring. Second fermentation in stainless steel tank, according to the Martinotti method, and bottling. Three months of bottle ageing prior to sale.