Carbonara di Rovolon
2nd week of September
Clay and silt
Manual selection and harvest of the grapes, destemming, short cryomaceration and soft pressing. Natural settling of the juice, fermentation of about two weeks at low
temperatures, ageing on the lees until spring with periodic lees stirring. Second fermentation in the bottle and ageing on the fine lees for about 36 months. Disgorged and refined for 6 months in bottle before sale.
Year of planting