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Table wine I.G.T. (typical geographical indication).
Area with stony floodplain soils, with good rotation of nutrients.
Runner system and Guyot with 2500-3300 vines per hectare.
On average 150 quintals of grapes
Le uve intere vengono introdotte nella pressa pneumatica e il mosto che si ottiene dalla loro spremitura soffice, dopo un primo travaso viene collocato nei serbatoi di fermentazione a temperatura controllata. Il vino rimane quindi sulle fecce per alcuni mesi e poi si procede all’imbottigliamento.
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlled temperature fermentation tanks. The wine remains on the lees for several months and is then bottled.
Excellent with egg-based dishes and grilled white fish, ideal with Bassano white asparagus and eggs.
The grapes are left to overripen on the vine for approximately 15 days, hence the name “Tardo” (late). The harvest is therefore in the second ten days of September.