To start shopping, please select a country here
Carbonara di Rovolon
End of August, beginning of September
Clay with a high proportion of organic material
Year of planting
Manual selection and harvest of the grapes, destemming, short cryomaceration and soft pressing. Natural decantation of the juice, fermentation at low temperature for about two weeks, maturation on the fine lees through
the winter with periodic lees stirring and bottling in late spring.